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Thread: Mead bottling

  1. #1
    Join Date
    Jun 2014
    Location
    Guatemala City, Guatemala
    Posts
    11

    Default Mead bottling

    Hi, Im new in the art, my question is if you most to use cork in the bottles or you can use the other types like the soda or srew capas?

  2. #2
    Join Date
    Oct 2004
    Location
    Lyons, CO
    Posts
    3,079

    Default Re: Mead bottling

    Personally I'm a crown cap guy. Corks have the tradition going for them, but natural corks can be inconsistent and IMO are kind of a hassle. Synthetics are better but still lots more work than capping, and capping allows multiple serving sizes from 8-oz to 12, 16-18, all the way up to champagne magnums (American only). It also allows for sparkling meads which corks really don't.
    Bees, brews and fun
    in Lyons, CO

  3. #3
    Join Date
    May 2012
    Location
    Knox, Pa. USA
    Posts
    4,332

    Default Re: Mead bottling

    I cork my meads although Mead is extremely sensitive to oxidation some is necessary for balance and smoothness. In the case of many pyments and melomels some oxidation offers character. I use natural cork for any mead to be consumed within 1 year as they allow a small amount of air to the mead. If the mead is to be kept longer I remove the natural cork after a year and bottle with synthetic corks to prevent further oxidation. You can simply start off with synthetic corks for meads that you intent to keep for over a year, And there is nothing wrong with that. I just prefer the subtle difference imparted by slight controlled oxidation.
    Also remember If you use bottle caps be sure you use Oxygen barrier caps or you will have excessive oxidation.

  4. #4
    Join Date
    Jun 2014
    Location
    Guatemala City, Guatemala
    Posts
    11

    Default Re: Mead bottling

    THANKS, both of you help me a lot!!

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