Ok, so this is for all of you out there who have made beers, wines, meads, etc, that you created for the purpose of laying down for a LONG period of time, by which I mean MANY years. How did you go about doing this?
How long was it in secondary?
How long was it "bulk" aging?
How did you package it for long term aging?
Are you putting it in bottles with corks, or are you using a regular bottle and a crimp cap? Will a crimp cap last that long?
I am thinking of doing some meads for LONG term aging, as in, saving for a newborn's 21st birthday, things like that, and I want to make sure that I go about it the correct way, so that I don't open up a 21 year old vinegar.