These turned out way better than I had hoped!
As mentioned in the previous post, I tried using a twisty tie to make it easier to remove the wax; however, after a few experiments, I discovered that the wire from the tie pulls through its own paper and the wax like an incision and the wax is still difficult to get off the bottle. Instead, through a few more experiments, I discovered the following: take a sliver of masking tape and tape the end of about 12 inches of twine to the neck of the bottle very close to the bottle cap. Wrap the twine around the base of the bottle cap twice and tape the twine again to the bottle, very close to first taping. Using a lighter, burn off the frayed bits of twine that stick out around the wrapping, it will help make the wax smoother in the end. Leave several inches of the twine hanging so you can get a good grip later when you open it.
The effect here is pretty cool and kind of goes well with the nautical theme of the labels.
Also added pouring instructions to the inside of the box…again, the effect is pretty cool! Pouring instructions read as follows (the "best by date" is arbitrary but early enough to keep in line with Aiptasia's suggestion in the post above. The 4 hours in the fridge is a guess, probably could have been shorter or longer, but I think 4 should do the trick to settle any sediment floating around):
Best by 31 Jan 2012
In keeping with the traditional brewing process for fine Ale, this beverage was naturally carbonated using a small amount of sugar and yeast. The carbonation process results in a small amount of yeast settling to the bottom of the bottle. While fully digestible and can help bring regularity to persons with irregular ailments, many prefer to use the pouring instructions below which will keep the yeast in the bottle and out of the glass. This isn’t hard, so just do it, and enjoy!
1. Allow the bottle to sit upright in the refrigerator at least 4 hours prior to opening.
2. Open the bottle with two chilled cups, mugs or glasses at the ready.
3. Tilt the glass to 45° and slowly pour the ale from the bottle into the glass.
4. Pour slowly enough to prevent agitation (gurgling) of the contents in the bottle.
5. Fill one glass, take a drink, sigh.
6. Do the same for the second glass, however, leave a small amount of ale in the bottom of the bottle (about a quarter inch) which will contain the yeast.