Our mead finished fermenting awhile ago and we are finally ready to bottle. Even though the mead could have been bottled as early as la...
Our mead finished fermenting awhile ago and we are finally ready to bottle. Even though the mead could have been bottled as early as last December, we left in the carboy allowing the mead more time to clarify. Aiming to simplify the mead making process, we decided not to use a clarifying agent such as sparkolloid, which would have given us clear mead sooner.
We realize that mead isn’t the most popular drink of choice at parties, so we didn’t want to put it in bottles so large that they would not be fully consumed. We opted for beer bottles instead — an optimal size for an aperitif.
The bottling game plan
At this point, our mead is ready to drink, but it will notreach its prime for at least another few years. Until then, we will crack open a bottle every so often totaste how the flavor is progressing.
Sometimes the capper and the bottle don’t get along. Usually the capper wins.