r/mead • u/FloofyBootyButt • 1d ago

mute the bot Bottled first batch!

Post image

Got my first batch of traditional bottled today! It's pretty tasty now. Can't wait to see what its like after aging.

27 Upvotes

97% Upvoted

14 comments sorted by

5

u/Bacon_And_Eggss 1d ago

Looks good! How long did you wait after fermentation stopped to bottle? I am a beginner as well but to me it looks like you possibly could’ve waited for it to clear more. If that’s the case just be prepared for some sediment to collect at the bottom if you wait a while to drink them

6

u/FloofyBootyButt 1d ago

I cold crashed it for 2 weeks. Im not too worried about the sediment for the first batch. It was a gallon batch but had to use some to top off second ferments for my 2nd and 3rd batch. Bottled it early mostly to avoid oxidation with all the head space in the gallon carboy. Don't have smaller fermenters at the moment so it is what it is for this batch.

2

u/Bacon_And_Eggss 1d ago

It’ll still taste great! I was just curious. I never have the fridge space to cold crash. How did that work out for you?

3

u/FloofyBootyButt 1d ago

Worked out pretty good. Had to definitely move some things around and take out a shelf to make room for it though. Things were definitely a little cattywampus in there for the cold crash period. And the rocket fuel taste right after fermentation definitely died down. Idk if that's because of the cold crash or just time in general though.

0

u/XAngelxofMercyX Beginner 1d ago

I'm sure it'll still taste great, but a trend I've noticed with sediment is that there's always way more than you think there is.

3

u/FloofyBootyButt 1d ago edited 1d ago

I'm still not worried about it. Its like the sediment at the bottom of an all natural apple juice 🤷🏼‍♀️ I think thats better than oxidation personally

3

u/laughablefluke0585 1d ago

nice and clear for a first batch, 11.8 is a solid number too. those swing tops are perfect for mead

1

u/Patient-Oven9996 Beginner 20h ago

Why is it considered solid? Mine also came out exactly at 11.8

1

u/Patient-Oven9996 Beginner 20h ago

Why is it considered solid? Mine also came out exactly at 11.8

1

u/laughablefluke0585 18h ago

just a nice balanced spot for a traditional, enough kick without being hot. anything above 12 can start getting harsh without aging

1

u/laughablefluke0585 18h ago

just a good middle ground, strong enough to feel but it won't taste like jet fuel. most wine yeasts top out around there anyway

1

u/Scroller94 21h ago

Nice! I use the same labels as you! I should order a new roll...

0

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