20
Oct
'14

Sunday was mead bottling time. After fermenting for about six weeks, I had no bubbles in the airlock and SG was down to 1.000 or maybe even 0.999.

Of course it still has to bottle ferment for six months or more.

I also added some sugar to almost two litres of the mead and bottled that under crown caps, the future will tell whether I get sparkling mead or bottle bombs.



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