Tuesday, 4 October 2016

The Brew That Did Go On And On...

...has finally been bottled. I probably could have done so a month or more ago, but the lawn cobblestone edge project took too much of my time back then.

31 bottles of Huscarl Mead just need labels, and then they can go into the basement for storage.

Of course, I also have to let the corks settle in, before I put the bottles in a wine rack down there.

In addidition to the 31 bottles, I have half a bottle left over which I have just closed with an old cork and am going to leave in the kitchen. And then there is the leftovers from the demi-john, which are being filtered as I write this.


  1. Wow! Thats it you have inspired me to get the homebrew on for Christmas

    1. You have to hurry, then - fermenting time is (in my experience) between 3 and 6 months (if you want the full alcohol effect - you CAN kill the yeast at will earlier, though). Mead CAN be enjoyed right after the fermentation is finished, but ideally it should be stored in a glass container (demi-john) for at least 12 months before being bottled, and then it should be stored another year in the bottles. I only started storing the stuff for a year before bottling about 1½ year ago, and this was my second brew on that method, so I still don't have a bottle stored the full 2 years - but the first brew has already improved notably after a few months on bottles.