For my first batch of Mead, I bottled half in wine bottles and half in beer bottles. It turns out that I bottled a little early and had some corks flying because it carbonated iteself. The question I have is why did the mead in the bottles that blew the corks taste so incredibly good while the beer bottles and wine bottles that did not open still taste yeasty over a year from brewing?
I talked to the people at the local brewstore and they had no real ideas for me. I was thinking of popping the tops off all my bottles and recapping them just to see if it would help. The saffron metheglin I made for my second batch is pretty hot and still has a yeasty flavor that I would like to get rid of.
I talked to the people at the local brewstore and they had no real ideas for me. I was thinking of popping the tops off all my bottles and recapping them just to see if it would help. The saffron metheglin I made for my second batch is pretty hot and still has a yeasty flavor that I would like to get rid of.