Tonight I bottled the Heather Agave Mead. Meads and ciders are drinks that for me are meant to be bottled. It does mean spending about 2 or more hours of your day cleaning and sanitizing. For this batch I split a bit of the work between 2 days even. Yesterday I cleaned the labels off the bottles (collecting bottles is an easy way to reduce the cost of bottling). Today the work of sanitization and filling was done.
Mead ready to transfer to the bottling bucket with bottles ready to be filled.
Although the initial cost of a floor corker is a bit much, the ease of use makes up for it in the long run. With this corker I can do the corking operation with one hand, freeing the other one to work the bottle filler.
The mead as it is right now is quite tasty. I make most of my meads on the dry side and this one is no exception. Though it is a lighter bodied mead the flavor is full with strong tequila notes. This one should age nicely in the bottle.
Time for a pint...