The Brew Bucket is the perfect vessel for mead fermentation and long term aging.
The obvious benefits above carboys include a more sanitary surface than plastic and safer to handle than glass. Furthermore, the brew bucket is non-oxygen permeable, so you don't have to worry about oxidation from long-term aging.
Furthermore, we have had many people ask about the brew bucket compared to the Chronicle for mead. In fact, despite our love for the Chronicle, the Brew Bucket is a cut above for mead purposes. Here are a few benefits:
1. Yeast. Typically mead makers don't reuse their yeast from batch to batch, so there is really no benefit to having the ability to easily harvest yeast. Plus, the Brew Bucket still has a conical bottom to minimize yeast contact with the mead once fermentation is complete.
2. Fruit. Many mead makers use fruit to flavor their concoctions, yet instead of brewers, they typically don't use puree. Puree can change the color, clarity, flavor, and gravity outcome. For these reasons, many mead makers use whole chunks of fruit, which often float, so there is no benefit to having a lower dump valve to clear these types of byproducts that brewers need to clear. The Brew Bucket's racking valve is perfectly located in between the fruit layer and the yeast layer, to pull out the clearest possible mead.
3. Sampling. Most mead makers like to sample their product or check gravity often to monitor its progress. With a carboy that usually involves pulling out a racking cane, or having to sanitize a thief, which is an unnecessary step. With the Brew Bucket, sampling mead is as easy as opening a ball valve.
4. Bottling. For the same reasons sampling is so easy, bottling is even more beneficial since users don't need to risk additional oxidation from transferring their product to a bottling bucket.