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I didn't use sorbate, since I'd read that it can develop an off-taste in aged wine, and I prefer mead that's been thoroughly aged. It's being stored in the same area that it was brewed in so I'm hoping the temperature won't change noticably, and as far as I can tell it's completely dry, so...

It hadn't even occured to me to be concerned about this until after I bottled two batches of still mead: I stabilized each 1gal batch with 2 crushed Campden tablets and immediately bottled. Later I read that one should wait another 24 hours before bottling because of the gas it produces...

I'd assume that was the oxidation after opening rather than the bottle itself.

What a tragedy! How will I manage? :P

I'm about to bottle my first batch of mead, and I wanted to know: is there a reason why I shouldn't reuse screw-top bottles if they're adequately sterilized? It's a still wine, nearly all the bottles I can easily get are screw-top, I don't have a corker here (and can't afford one ATM), and the...