Bottling mulberry mead

At just shy of 1 year, the mulberry mead was ready to be bottled.  The recipe: 12 pounds of honey, 1 1/2 pints mulberries and 1 cup cherries.  It was racked in November of 2007 and ignored until now, leaving it tart and fruity with a hint of sweetness.  The fruit only contributed a touch of color, but their acids helped the fermentation process.

The mead was so clear, that I bottled directly from the carboy.  I attached the bottling wand to one end of the hose, and the racking cane to the other.

Since I had out the sanitizing solution, I racked the cyser that I brewed November of 2007.  The cyser tasted prefect, if it was clear, it would have bottled it too.

Read more about the brewing process for the mead and cyser here.


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