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Old 05-12-2010, 03:11 AM   #11
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No, I believe it was in a Belgium monastery wine cellar...

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Old 05-12-2010, 11:34 AM   #12
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I also attempt to bottle meads in containers that I know I will be able to empty in a day or two.
Still trying to figure out what I'm going to do with the large 1 gallon containers, maybe a wedding or other large party.
As for recipes, There are so many, I would recommend getting a lot of bulk ageing carboys, and start trying as many recipes as you can afford honey.
Remember the real key to a good mead is time, if you looking at above 9% ABV, you want to give it a year to have all the goodness develop.
This site, and gotmead, and a few others will provide you will ton's of information. The real problem is patience.


In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

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Old 05-13-2010, 12:13 AM   #13
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Thanksfor all the replies and advice. My question was only based on reading a few threads saying to use wine bottles and though wine goes fast around here there are times when you just dont finish a bottle and I was just curious how long I had to get back to that bottle.

It seems the common theme is age bulk and bottle small. Easy enough. I like the idea of the mixed berry mead. I haven't had a traditional mead just fruit based meads so I know I like the fruit infused but am just as curious to try the the real deal. Only solution I can think of is to make both.

Thanks again!


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