hist-brewing: ageing mead

[DhuRevan]

I definitely agree to the at minimum 1 year for aging.  My latest red
raspberry mead hit 1 yr, a month ago and it is wonderful.  I actually
started with a sweet variety of wine yeast and then a booster of a dry
yeast.  I tend to like my mead somewhere in between Dry and Sweet.  Mine
hits 1 yr and begs to be savored.

DhuRevan MacQueen

-----Original Message-----
From: hist-brewing-admin at pbm.com [mailto:hist-brewing-admin at pbm.com]On
Behalf Of Jean-Paul Blaquiere
Sent: Thursday, December 13, 2001 12:07 AM
To: hist-brewing at pbm.com
Subject: Re: hist-brewing: ageing mead


> On Dec 12, Richard Ayotte illuminated :

> .......Anyone out there got a clue as to how long iI should age my black
> raspberry mead?...It took me way too long to pick the berries,with way too
> many 'skeeter bites, to waste a bottle to see if it's ready!
>
depends really on how much fruit you have in it.  .....
Plain meads (with no fruit) can be drunk at bottling time but they do
improve with age, 1-2 years.  100% fruit wines IMHO, should be left for at
least a year before drinking.  I have two batches of mulberry wine which
I'm waiting on.  Once i've opened one, I'll tell you!  :P


./jp
--
Jean-Paul Blaquière             ||   Avatar of Computational
   japester at ucc.gu.uwa.edu.au   ||   Thaumaturgy
   http://japester.ucc.asn.au   ||   IHTFP
    "The male ego is a puppet master with a black sense of humour"
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