Jackstraw207
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has anybody ever tried bottling in mason jars? I would think it would work but I don't want to buy jars just to find out I wasted money. I Was thinking half pint or pint size jars.
Bottling feedback.
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feinbera
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As long as it's a still mead, it'll at least not be dangerous. Seems somebody's always asking this question about beer, which can be dangerous, since mason jars are designed to hold a slight vacuum, rather than the positive pressure of a carbonated beverage, but as long as you're not carbing, that won't be a problem. And, as long as you bottle the mead at least somewhat warm so that the seals on the mason jars set as it cools, they shouldn't leak.
Bottles will still probably serve you better, though. Because they've got a skinny neck, it's easy to bottle with very little air trapped in the headspace, which will save an otherwise very cellerable beverage from oxidation.
What do you hope to gain with the mason jars? Sure, the lids on mason jars are reusable, but crown caps are cheap, and 12 oz bottles are also reusable and come free with delicious craft beer.
Bottles will still probably serve you better, though. Because they've got a skinny neck, it's easy to bottle with very little air trapped in the headspace, which will save an otherwise very cellerable beverage from oxidation.
What do you hope to gain with the mason jars? Sure, the lids on mason jars are reusable, but crown caps are cheap, and 12 oz bottles are also reusable and come free with delicious craft beer.
bernardsmith
Well-Known Member
In my opinion, the less surface area exposed to air, the less the exposure to oxygen and the less exposure to oxygen the less likely will be oxidation and the additional possibility of turning the mead into vinegar. Bottom line: mason jars may be great for jams and pickles and for drinking from but they don't present themselves as a good way to store wine for any length of time...
SerifSansSerif
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I'm a bit surprised by this in all honesty.
And surprised by the idea that mason jars will explode. I've never done it, but in my experience with canning, most of the time, yes, you're going for a vacuum seal, so the rings don't do the greatest job of holding the lids in place. (in fact, in cases of need, we've taken the rings off and just left the lids on canned produce, and used the rings for a new batch).
The way canning jars actually work to get said vacuum is by heating the jar and the contents, in which the contents expand (including the trapped air) and the lids are designed to let that expanded gas and vapor escape. When they cool, the gases and contents contract again, pulling the lid tightly in place, creating a vacuum seal.
By the very nature of this process, carbonated beverages are just **** out of luck, and still liquids aren't worth the effort (requiring cooking at high evaporative temps (and remember alcohol evaporates before water) ).
I say don't even bother trying it, but actually for exactly the OPPOSITE reasons everyone is stating.
Well.... Hell.. It works:
http://www.beeradvocate.com/community/threads/are-mason-jars-air-tight.180067/
But the clear glass might cause it to degrade, (they sell blue andgreen and purple tinted ones), and you might get weirdly bent lids.
http://homebrew.stackexchange.com/questions/11403/using-mason-jars-to-bottle-in
(apparently the lids give away before the glass shatters. Which makes sense to me. The glass is pretty thick compared to beer bottles, and despite what people seem to think, they are heat tempered, and deal with pressure)
and a youtube video or two...
https://www.youtube.com/watch?v=9g2bow3JOW8
https://www.youtube.com/watch?v=WkirZqYMeYg
So there ya go.
(P.S. google is a friend)
And surprised by the idea that mason jars will explode. I've never done it, but in my experience with canning, most of the time, yes, you're going for a vacuum seal, so the rings don't do the greatest job of holding the lids in place. (in fact, in cases of need, we've taken the rings off and just left the lids on canned produce, and used the rings for a new batch).
The way canning jars actually work to get said vacuum is by heating the jar and the contents, in which the contents expand (including the trapped air) and the lids are designed to let that expanded gas and vapor escape. When they cool, the gases and contents contract again, pulling the lid tightly in place, creating a vacuum seal.
By the very nature of this process, carbonated beverages are just **** out of luck, and still liquids aren't worth the effort (requiring cooking at high evaporative temps (and remember alcohol evaporates before water) ).
I say don't even bother trying it, but actually for exactly the OPPOSITE reasons everyone is stating.
Well.... Hell.. It works:
http://www.beeradvocate.com/community/threads/are-mason-jars-air-tight.180067/
But the clear glass might cause it to degrade, (they sell blue andgreen and purple tinted ones), and you might get weirdly bent lids.
http://homebrew.stackexchange.com/questions/11403/using-mason-jars-to-bottle-in
(apparently the lids give away before the glass shatters. Which makes sense to me. The glass is pretty thick compared to beer bottles, and despite what people seem to think, they are heat tempered, and deal with pressure)
and a youtube video or two...
https://www.youtube.com/watch?v=9g2bow3JOW8
https://www.youtube.com/watch?v=WkirZqYMeYg
So there ya go.
(P.S. google is a friend)
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