hist-brewing: ageing mead
dhurevan at ync.net
Sat Dec 15 11:44:11 PST 2001
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.
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
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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