I really like MGD bottles if you can get them (God tell me you don't drink this swill)...and you will need a bench capper.
I was warned off beer bottles by a guy at my LHBS because he thought it wouldn't hold up to significant aging in them without the o2 absorbing caps.
That guy was kind of a tool, though, so I don't know how much credence I'd give his thoughts.
I'm planning on bottling mine in 375 ml clear glass wine bottles if I can get my hands on enough. I really want bellissima bottles, but they're real expensive. I'm planning to call a semi-local winery that uses them to see if they ever have empties I could pick up, or if they'd be willing to sell me some at a bulk rate.
I was warned off beer bottles by a guy at my LHBS because he thought it wouldn't hold up to significant aging in them without the o2 absorbing caps.
Sales Potential is the chief culprit of bad advise at the LHBS! I have beer that has been bottled for 8 years with plain'ol Brewers Best Caps and some generic caps as well. NO oxygen issues. AND it's not like Oxygen aggressively tries to get in your bottle, and the only thing the oxygen caps will do is absorb the oxygen that is already in the bottle, that will also be in the bottle if you cap with a cork.
I'd say he's not only a tool, but the wrong tool for the job.
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Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
I've been making mead for a few years and I've been using crown caps for just that long. I originally began using them to test the mead during the aging process to avoid opening an entire bottle before it was ready. I'll admit that I've never kept a crown capped bottle of mead around longer than a year because I still primarily use wine bottles and I tend to drink the smaller bottles sooner . However, I know quite a few mead makers who also use crown caps and I've never heard anyone report problems.
I do prefer 375s over crown caps but only for esthetic reasons. Remember that unless you use sanitary top quality corks you're running the risk of losing your mead even quicker than in a crown capped bottle.
And mead does behave like wine in that once you open it, it starts to oxidize and go "off" soon, so if you open a bottle, you probably want to finish it. I use a mixture of beer bottles with crown caps, 375 ml bottles with corks, a few grolsch bottles with ceramic flip tops (to check progress!), and regular wine bottles (for dinners with friends). You can use a vacuvin (a tool that sucks out the o2) if you must recork the opened mead for the next day, but it's really better to plan on drinking what you open at one sitting.
Mead tends to have a high ABV, more like wine (or even a bit higher), so it's not likely that you'd drink much at one session.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
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Mead tends to have a high ABV, more like wine (or even a bit higher), so it's not likely that you'd drink much at one session.
That's what my wife keeps pointing out, but I usually drink an entire bottle of wine or mead on a weekend evening and limit myself to a few beers during the week. Well - not an entire bottle. I try to convince her to take a sip from my glass so I can say I didn't drink the entire bottle!
Well, I went ahead and I now have seven Corona bottles filled with JAOM (sp?), and even at this young age, it tastes pretty nice --to me, at least!
Before that, I also bottled my second-run wine I made with the Cab must PTN gave me on his brew day, back in November... It shows some strong Cab taste, as well as some fruitiness from the blueberries/juice I added (don't tell PTN though )
I am getting my ingredients lined up to make Malkore's version soon.
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You are looking at the hole in the doughnut and not the doughnut itself.
You primates are so predictable.
Mead bottling: 12 oz, 22 oz, other..?
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