2014 batch 1: Cyser (10) – Bottling of the Capsi-Cyser
It has been a while since I have been writing, and in the mean time my mead has been standing in the corner of the kitchen maturing. After tasting the Cyser and evaluating the clarity visually I was certain that it was time to bottle the mead. Monday I lifted the fermenter up on the kitchen table and tilted it a bit. I added 5L of CO2 to ensure that the mead was saturated. Then I let it rest until the next day. Later Monday, I sterilized all the bottles I needed for the racking plus a bit extra just in case any of the bottles were damaged. Today it […]