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How to make Mead

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Step 8: Bottling

After your mead has been fermenting for a few months it can be bottled. The longer you wait to bottle it the less carbonation the final product will have, so keep that in mind.

For bottling you'll need 4-5 wine bottles, ~ 3 feet of tubing (aquarium type), corks for each bottle, and a pan of some sort for when you accidentally spill some of the mead next to the bottle.

I use zork brand corks because they seal without need of a corking machine. You can get zorks at your local brew store or online.
 
 
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El DJ2 years ago
Would it be possible to use a funnel and just poor it into bottles instead of siphoning it?
MoleMans (author)  El DJ2 years ago
Yeah that would work fine. Just be careful not to get any of the dregs into the bottle.
El DJ MoleMans2 years ago
Alright, thanks. Everyone says siphon it, and I was just wondering if there was any specific reason that it was siphoned.I'll probably use a coffee filter on one end of the funnel to make sure only liquid goes through
NOtrab3 years ago
so at what point do you remove the solids?
andrewborne4 years ago
For a time frame reference, how long should I wait after mixing to put the cap on.  Then once the cap is on how long until bottling.  Anything in particular I'm looking for?  
MoleMans (author)  andrewborne4 years ago
We typically wait three to six weeks before capping.  It really depends on how vigorously your yeast ferment which is affected by many things including the age of the yeast, the temperature and I am convinced it goes slower at altitude, though I can't narrow down the exact reason for that.

To cap you just want it to be done fermenting vigorously.  If you have a bubble trap  the bubble creation will get so slow you won't see but a few an hour.  If you are using a balloon it will get kinda limp and you won't be able to feel the CO2 blowing out through the hole anymore.

We have bottled at different points for different batches and it doesn't seem to matter a lot when you bottle as far as flavor goes.  What is affected is the level of carbonation.  The batch we bottled instead of just capping and letting it sit was really fizzy, like champagne.  The others we let sit for a 1-3 months before bottling.  Those lose most of their built up fizz during bottling and then built up just a little as they aged further.  It really just depends on what you like, we prefer a flatter mead, but the fizzy one was still pretty good.
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