Newbie process for first mead batch - suggestions?
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just a follow up and six months in my mead is actually doing really well.
I let it bulk age for most of that time and finally got around to bottling it a few weeks ago. About eight weeks ago, I went down and noticed that the mead had cleared up. It’s now a light amber color -like a slighty yellow colored white wine.
The taste is still a bit harsh, but it is becoming like a dry wine taste now. I’ve never had mead elsewhere so not sure what it should taste like, but I’m really pleased. I just hope it did not oxidate too much.
In the interim, I did two galls of cider. Next time I plan on brewing a Cyser next but need more honey for that so will be a springtime activity.
I let it bulk age for most of that time and finally got around to bottling it a few weeks ago. About eight weeks ago, I went down and noticed that the mead had cleared up. It’s now a light amber color -like a slighty yellow colored white wine.
The taste is still a bit harsh, but it is becoming like a dry wine taste now. I’ve never had mead elsewhere so not sure what it should taste like, but I’m really pleased. I just hope it did not oxidate too much.
In the interim, I did two galls of cider. Next time I plan on brewing a Cyser next but need more honey for that so will be a springtime activity.
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It's been about 7 mths now and I just cracked a bottle this weekend.
To be honest this stuff - tastes a bit like Japanese SAKE. It has the same feel and a similer taste as some of the more interesting sake my friends bring back from Japan.
Might try some mead - warmed. Anybody ever drink their mead warm?
To be honest this stuff - tastes a bit like Japanese SAKE. It has the same feel and a similer taste as some of the more interesting sake my friends bring back from Japan.
Might try some mead - warmed. Anybody ever drink their mead warm?
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201 Posts
I am just jumping into this thread and haven't read every post but I have been making mead for years. To be honest the best way is to mix honey with warm water, add some yeast and let it go. Nothing fancy. Don't use Campden tablets - that's for preserving and usually for red wines. Adding fruit unleashes a whole mess of other issues and then it is considered Melomel, not mead. The last few times I racked it once after 2 weeks of strong "bubbling" from the chamber lock and then rack it every month thereafter to keep it clean. Quite frankly I think the best batches turned out when I racked it once and left the sediment at the bottom, even when bottling (don't drink it though - major hangover stuff). Mead doesn't seem to last more than a few months (age for 4 drink by 6). At 7 months I am not surprised it tasted that strong - and it might be starting to turn, especially if it was stored at higher temperatures. Mead won't every really be super sweet, unless sugar is added after the fermentation process. I have gone so far as to use 25lbs of honey in a 5 gallon batch and still the results were not overly sweet. It is gonna give a kick if done right make no mistake, however with natural fermentation you really cant go about 18% alcohol (the yeast will die).
As far as warming it, I suppose its worth a shot but I like mine chilled. The "proper" or should I say "old way" to serve it would be at room temperature.
As far as warming it, I suppose its worth a shot but I like mine chilled. The "proper" or should I say "old way" to serve it would be at room temperature.
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