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Old 12-20-2010, 11:37 PM   #1
Mar 2009
Posts: 49

Hi all,

I have some mead in the carboy, it's been sitting there for just over 2 months now. Unfortunately I will have to relocate in a month and need to bottle it up before I can safely transport my hooch.

So...if it's done fermenting but is still hazy, will it ruin the mead to bottle it?

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Old 12-21-2010, 12:24 AM   #3
Jan 2010
Posts: 1,034
Liked 16 Times on 16 Posts

While that is true most of the time, sometime sitting on sediment can give some off odors and flavors (particularly sulfur) - Champagnes can sometimes be prone to this during their bottle fermentation and aging. You are safer if you let it clear so that if there is any sediment that develops in the bottle it will be a minimal amount.


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