The first thing we had to do was taste the mead to see if it was worth bottling. It was
not only worth bottling, it was worth another taste. And we had to taste the other
jug to see if there was a difference. And we had to do a mixture from both jugs to see
what a blend would taste like.
Cean and sanitize the bottles. We used half-bottles.
Use a quality cleanser that leaves no residue.
Cork soaking -- to sanitize the corks.
The birght red, first class corker.
I practice the technique of putting the cork in the top, the bottole underneath,
and pulling the handle which squeezes the cork and pushes it into the
bottle.
The bright red, first class siphoning equipment.
I hand Jim a bottle, he siphons mead into it and hands it to me, I hand him another
bottle and cork the one the that is full. Henry Ford would be proud of us.
If I was a little more practiced, all of the corks would be inserted to an equal depth.
We might have to drink that one on the back right because the cork isn't in as far.
On a label rack, created by Jim, waiting for the labels (which I designed on Jim's
computer last month).
I print the labels and cut them. Maybe I should get Jim a bright red, first class
paper cutter for Christmas?
There you have it -- honey mead, bottled and labeled. I think we ended up with about
15 half-bottles.I still have some aging in my basement, er, I mean my wine cellar.
Honey Mead
I've been busy, but I finally made time to post pictures of the labeling and bottling process for the the mead.
There was a full gallon in addition to this almost-full gallon. Notice the yeast and settled materials (I forget the technical name) on the bottom of the jug.