I was digging around in the wine cellar,and came across 10 bottles of 5 yr old mead, that i gave up on some time ago. (tasted like whisky )
It now tastes fantastic, but it was slightly cloudy when it was bottled,and has now cleared and left gungies in the bottles.
Question is should i pop the corks so i can clear it up,or?
It now tastes fantastic, but it was slightly cloudy when it was bottled,and has now cleared and left gungies in the bottles.
Question is should i pop the corks so i can clear it up,or?