So when you put it in secondary... fermentation stops?. So no risk of gases still building up and making bottles explode?
Can you put it on clean grolsch style bottles (the ones with the "hermetic" spring top) and let it mature then?
Sorry Gnoff, you are probably wishing you never told us about being an experienced brewer
Well, usually you wait until fermentation is complete before you put it in secondary.
It might ferment a little bit longer, so you should use a similar device as for primary fermentation.
In secondary you may also, in mead and wine - not beer, use something called "jässtopp" which would translate into "yeast stop".
Basically some additives that kills off the yeast.
After secondary you rack your mead into its final container, usually bottles of some kind.
When using the patent cork (bügel/plopp) bottles, I always do the following:
Remove the rubber "gasket" from the poreclain, check that it is not dired or cracked.
Sanitize the gasket in a chlorine solution or using boilng water.
Place the clean and dry bottles in a room temperature oven.
Start the oven and let it heat to about 130 C.
Leave the heat on for 15-30 minutes.
Shut off the oven and let the bottles cool.
Replace the rubber gasket.
Fill the bottles from your secondary vessel using a sanitized siphon.
Close the patent cork.
Store the bottles.
If you wish you can store them cold in the beginning, to make even more sure the fermentation will not continue on bottle.
But to make the age process work best I'd say, if possible, store the bottles in 12 to 14 C.
Warmer is OK, ageing will go faster, colder is not derired as ageing will be slow.
I would love to try it!!!
