When long term again, is it best to just leave in a secondary/third. Or bottle and close it. Also plan on carbonating some of the meads/ciders I make.
Just looking for suggestions on what people think. Would it be better to leave in a secondary or toss into bottles. If you feel that putting them into bottles is better for long term aging. How long should I leave my mead or cider in the secondary to make sure all is done before bottling.
Just some background: I plan on making JAOM (but should I use bread yeast or a montrachet? Suggestions?) Also plan on making some EdWorts Apfelwein once my Mr Beer keg is done fermenting and in bottles.
Would these be fine carbonated, and which is the best things to use to carbonate the beverages without kegging.
Would old liquor bottles, such as 750ml bottles and 1.75L bottles work to bottle ciders and meads in? Of course sanitizing etc. But would I be able to carbonate them in the bottles, or should i find other bottles.
Thanks a lot to anyone who helps. I am a newer brewer and new to mead/cider making, trying to get it all planned out before I get fully into it.
And: Anyone have simple meads that they would like to share? Just looking for simple meads to get started, or even wine/cider recipes that some have found great tasting. Thanks