hist-brewing: spontaneous ferment mead

[PBLoomis at aol.com]

In a message dated 1/17/01 10:01:36 AM Central Standard Time, 
spencer at umich.edu writes:

> Mead is like wine.  Some wines *require* aging. Some wines improve with some
>  aging, but are also good "now." And some wines are only drinkable when 
they're
>  young, and just go downhill as they age.
>  
    My experience is that quickmeads (1#/gal) should be drunk young,
while "great" meads (2+/gal) require aging for a year.
    Of course, I could be wrong.
    Scotti

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