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I made this, and it is fantastic. Took it to a party with a group of home brewers, and they said it was the best they've ever had. However, it over carbonated and the bottles started exploding. If you use champagne yeaste, let it ferment for 4 to 5 months. Or thart with a less resilient yeast (e.g., for short mead) and recast shampagne yeast a week or two before bottling.I also racked the mead twice. It came out very clear gold color.
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