Re: In regards to making mead

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Re: In regards to making mead

Postby yahoo » Wed Dec 24, 2008 7:08 am

I have also had very good result with a 'fresh' or 'short' mead,
winning prizes with mead that had been in the bottle 36 hours after a
20 day ferment. It really comes down to the tastes of your
drinkers. If the flavor of the mead comes off harsh, or too bright &
bold, let it sit for 6 months and try it again. If it hasn't
mellowed to YOUR taste, wait another six months. If it's STILL too
bold, give it to me; I'll still appreciate it!


--- "Gene" wrote:
>
> Sorry, I didn't really answer the question completely.
>
> Many, including Adams and myself, consider six months to be the
> minimum time to age the mead _in the bottle_.
>
> Mead is the bonsai of beverages...two to four months primary
> fermentation (with perhaps a racking in between), then six months in
> bottle. There are some who suggest aging in bottle for a minimum of
> two years, claiming that the mellowing over that time is worth the
> wait. When I make a batch, all bottles save one are aged for six
> months. The last is my two-year-plus private stock. And yes, putting
> that single bottle aside is worth it.
>
> Merry Christmas, Happy Chanukah, Festive Festivus, Blessed Solstice,
> or whatever you are celebrating.
>



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