Bulk Aging Question

[carter72]

I have had a mead on the works for 45 weeks. It was the first I have tried after doing several fruit wines. It has cleared up nicely and everything, and appears like it would be fine to bottle.

My question is, I have seen several people talking about theirs not clearing up after a lot longer, and keeping it in bulk for several years. I have all of my carboys in use for these recipes of mead, and would it be necessary to bulk age them, or would bottling them be okay.

Never made it before, and I definitely do not want the last 45 weeks to be for naught.

 

[Julie]

If it is clear and no sediment on the bottoms of your carboy,myes go ahead and bottle.

And welcome to WineMakingTalk

 

[carter72]

Thanks for the quick reply!

I decided to thief some and check SG and figure out if I needed to back sweeten and stuff, and one just started bubbling full force after being completely dead for several months. I added nothing to it, and its SG was around .995 Any ideas on what could cause this?

It was an cyser with the following recipe

2.5 lbs Honey from a local place
2 quart apple juice
Water to 1 gal
Champagne Yeast
Yeast Nutrient

 

[Arne]

Have you degassed it? Bet you just have some co2 left in it and it is getting out after you disturbed it. Arne.