Acerglyn (Part 3) | Tasting, bottling, and three MISTAKES we made

Acerglyn
Ricky and I conclude our acerglyn by stabilizing, bottling, and suggesting three improvements to our recipe and process for our next attempt at maple syrup mead.

INSPIRATION FOR YEAST CORRECTION:
Doin’ the Most: “How to make Maple Mead” – https://www.youtube.com/watch?v=SoaCoBB5ng8

PART ONE: https://youtu.be/raixWmF3og4
PART TWO: https://youtu.be/x36BoudEOB4

EQUIPMENT AND TOOLS
12 x 750 ml screw cap wine bottles: https://amzn.to/3hb7QX1
Auto-siphon: https://amzn.to/3nKrJVK
Bottle filler: https://amzn.to/3nHJAgd
StarSan Sanitizer: https://amzn.to/3xIdZ2z
1/16 tsp. potassium metabisulfite: https://amzn.to/3ufsZmd
Hydrometer: https://amzn.to/3yFRaNv
Graduated cylinder: https://amzn.to/3yHXS5u

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