I have read all the post zbout push up or popping corks. I made 30 gallons of mead, shut it down with potassium sorbate and potassium metabisulfite. After a week I divide it up into 6-5gallon batches. None of the other 5 batches of fruit flavors have popped corks except for my ginger.
To make my ginger I boil my ginger into a tea and add 1 Tbsp of red pepper flakes to bring back the bite of the ginger. This will sit a week in the frig before pulling the red pepper flakes out, mixing it in the mead and then bottling it.
One note here, we go to the farms market in the morning and the sun beats down on the bottles on the table. I believe this is my culprit
To make my ginger I boil my ginger into a tea and add 1 Tbsp of red pepper flakes to bring back the bite of the ginger. This will sit a week in the frig before pulling the red pepper flakes out, mixing it in the mead and then bottling it.
One note here, we go to the farms market in the morning and the sun beats down on the bottles on the table. I believe this is my culprit
