Last week, we kegged a batch of mead that I made back in June. The mead was light, and ultra dry (as in less than 0.999 on the hydrometer). Over the last week it carbonated at 15 psi. It flows out of the tap with lots of bubbles, but the bubbles only last for a minute or so. Nothing like Champagne. However, the mead tasted carbonated for sure, and I think it added a balance to the mead which was missing before. Not to mention that it is seriously awesome to hop down the stairs and fill a pint glass full of mead from a keg.

I wouldn't do this with one of my typical sweet meads. The quantity of mead consumed from a keg is just way too high for a sweet mead. Not a soul would survive that one. Perhaps a mid-sweet mead would work, but it would still be borderline crazy.

I had never though of kegging mead until Jessica went to Redstone and told me that they sell kegs of their lighter meads. When I tasted my dry mead I could see that they were on to something. It makes a smooth refreshing drink which is pleasant enough and not too overpowering. 

Mead from a keg conjures up all sorts of crazy ideas like mead-stands which I can only imagine would be short and not so sweet, and perhaps lead to some excessive drunkenness. But they would be fun. What about drinking games with mead, sweeter than others?

I received mixed feedback about the sparkling mead. For some, the mead was just not strong enough to satisfy. For others, it was too strong for pint-sized portions. Most seemed to like the taste, but that is another matter.

I think I will try it again, but perhaps work on the flavor profile a bit. In the end, kegging is sooo much easier than filling bottles that I am always thinking of ways to keg rather than bottles when possible. In that case, sparkling mead it is