Been a few threads of late on what to beers/mead/etc to make to save for multiyear celebrations, and how to bottle them in terms of carbonation, and transfer.
I have a mead that I made during spring chemo fun that I want to bottle and celebrate for many years to come!
Any thoughts on the right combination of bottle, cork, cap, etc for say 25+ years?
I have a both a corker and a capper.
Is there a difference in cork quality, natural vs regular matter. Store on the side to keep moist for a mead apply like in wine? Seal with wax, etc? I'm not sure side storage will work out for me, so synthetic corks ok long term?
Would wax work similar to this method : http://www.practicalwinery.com/sepoct09/prevent.htm