Re: Racking first mead
Redstone Meadery in Boulder, Colo. freezes their meads for two reasons. It kills off yeast to prevent refermentation and helps clarify the product also. I will be honest and have to admit that I haven't frozen meads yet, but will the next time as an experiment. I will probably use my daughter's freezer since it's a chest type (ours is an upright) and most importantly, I don't have permission to use our new freezer for that purpose yet. A question or two- the kid mentioned 12/13% yeast - what type of yeast did you use? Lalvin 1118 will take a high alcohol before dropping out, so you may want to use Montrachet, Lalvin 1112 or some other lower alcohol yeast next time. The freezing thing may clarify - but you'll have to be our guinea pig! As for the oxygen, sometimes a little may not hurt much if any at all, but there's no good way to tell how much O2 exposure your mead experienced. It will probably be fine. As mentioned earlier, I too have had some meads taste nasty initially only to mellow out real nicely a couple years later. That is part of the mystery with mead -it's a crap shoot sometimes as to what you end up with, but it may take a birthday or two to find out.
Don't confuse me with facts... my mind is made up.