Bottling the Blackberry Mead

After five months, my test batch of blackberry mead has finished fermenting. One gallon batches take quite a while to bottle given the small volume of end product. Sanitizing absorbed the bulk of the time.

The mead tastes decent but is still raw. Hopefully it will mellow with age.

The bottles are tucked away in the basement. I’ll try a sample again next spring. Now I can focus on brewing up a few batches of beer for my VisionCon trip. If the plan comes together, I’ll have three batches ready by February – an oatmeal stout, a raspberry porter and a Belgium ale.

Tags: brewing, Mead