Bottling Still Mead

[Hopinista]

I'm a very experienced beer Brewer, but when it comes to mead I'm very new.

My first batch came out very delicious, and I want to bottle as is, no carbonation. What steps do I need to take to avoid oxidation? Is that even a concern with mead?

Any input would be very much appreciated!

 

[MarshmallowBlue]

It's less of a concern than beer or wine, but still an issue. stabilizing your mead can help with oxidation at packaging. Use 1 camden tab per gallon and some potassium sorbate, which will;

1. Give stop any further fermentation in bottles / bottle bombs
2. oxidation

Still mead can be bottled in anything you want really, corked wine bottles, beer bottles etc.

 

[Hopinista]

Thanks, but that's not really a satisfactory answer. There's no possibility of bottle bombs as fermentation is complete, and it has already dropped clear.

I don't use sorbate, or any other stabilizers/finings in anything I make, I keep it natural.

 

[MarshmallowBlue]

Ok, how is your bottling process? As long as you don't splash it all in there, then you've done what you can do aside from serving it from a keg flushed with CO2 (but seeing as how you're bottling that doesn't sound like you want to go that route.)