Timothy Norton wrote:
I've made some mead... some of it is hitting four years old and finally tasting sweet rather than rocket fuel.
I aged mine much longer than most people do as well. I would rack for a year before bottling. I never took hydrometer readings, but I think it is safe to say that I was above the 8.2 % Colorado favored.
Do/did you use potassium metabisulfite to prevent your bottles exploding? Glass grenades suck. Or were you bottling like beer and keeping it refrigerated? Do you know of any other way to stop the yeast action after bottling?