I decanted 2 older quaffs this evening.
The 1st is an Apricot mead I made in July 2006.
The 2nd is a Moscato I made in October 2010.
Both are brilliantly clear, have no off odors and taste good.
I keep them store in Cornelius kegs under 15 pounds pressure CO2.
The 1st is an Apricot mead I made in July 2006.
The 2nd is a Moscato I made in October 2010.
Both are brilliantly clear, have no off odors and taste good.
I keep them store in Cornelius kegs under 15 pounds pressure CO2.