Just a few notes about bottling the Chai Mead.  The clarifying agent worked very well (even though I forgot to warm up the second stage of it before I added it, whoops), and it tastes delicious.  Note: I would like to have had more chai flavor in it next time, so don’t hold back.

Cleaning the bottles took about an hour, which is normal.  The rest took about a half an hour–I’d like to bring my overall bottling time down since it is the most annoying and generally most time-consuming part of the process, but that’s something to work on in the future.  Bottle brush was very helpful.

A note about the new sanitizer: it seemed to create more bubbles than I am accustomed to with the iodine-based sanitizer.  These extra bubbles worried me, but the necessity for “air-drying” after you sanitize should, ideally, take care of them.  I don’t really know how thorough one must be about this air-drying, but I haven’t been able to discern yet any negative effects on my mead from not completely air-drying the bottles (or the equipment, for that matter).  To get rid of the bubbles when I was bottling, I rinsed most everything before I put the mead in it…anybody have any thoughts on the rinsing after sanitization?  I know it’s not generally approved, but it seemed preferable to me at the time.

Anyway, it is delicious.  Here’s the complete stats for the chai mead, and I will leave it alone for as long as possible before I start drinking it.

  • Started: 1 September 2009
  • Rack 1: 29 September 2009
  • Rack 2: 18 November 2009
  • Rack 3: 3 January 2010
  • Potassium Sorbate added: 8 February 2010
  • Bottled: 14 February 2010