I was thinking of using screw cap wine bottles for easy resealing, since it's not going to be under any pressure it doesn't to need to be explosion proof.Milk-lizard84 said:Hi there,
Just about to have a crack at making my first mead. Just curious is this fine to bottle in a long neck amd just capped or is it better suited in say a wine bottle?
Cheers
Mine's been there for 20 days - I put it under the stairs and forgot about it. Occasionally I've taken a peep to see what's happening, surely enough still bubbling away.Milk-lizard84 said:Cheers for the advice guys. I guess I still have ages until I can bottle it. Might go down the wine bottle track even seal it in wax to be super fancy.
Thanks again
I have the same issue, way too sweet. I'm just going to throw in some SN9 and see how that goes, I'd much prefer it to be dry than as sweet as it is.Chookers said:I made this once, and for my taste it is too sweet. That is the style I know. and I am not criticizing the recipe, it worked exactly as it said it would and I followed the instructions to the letter..
I am curious though, if I was to use Lalvin D-47 or SN9 yeast would I get something less sweet.. I don't like dry either.. I want something inbetween dry and sweet.. and if its a little fizzy that wouldn't hurt either.
I really liked the orange and spice flavours that came through and would like to preserve those.
Any one tried this recipe with these yeasts?
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