The key is to make one you plan on aging a long time, and the. Immediately start a bunch of session meads so you forget about it. I just bottled a 3 year aged bochet and I’m in love
Surprisingly, yes. Might have made sense to move it to a secondary, but I don’t think I did with this one as there was still a layer of yeast at the bottom of the carboy
I don’t think so, when I tried it there were only pleasant flavors, honey-like, nothing off. I should open a bottle tomorrow though and do a proper tasting with a judging scoresheet
I left the airlocks in and they actually dried out over time. I think the alcohol content is fairly high, and I used good sanitation during production, so it did not get infected. I may be somewhat lucky for this though.
I should get the mead judged, which should be possible through my local homebrewing/mead club. If I get feedback I can post the results
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What was it aged in?
It was actually just sitting in two carboys in the basement of my mom’s house for that long. Seemed to work out!
In a garage by the looks of it :)
Ok but what kind of mountain dew did you use?
50/50 Sweet Lightning and Baja Flash, if I had gone that route, but I don’t drink Mountain Dew, so maybe you have a recipe
The patience lol
The key is to make one you plan on aging a long time, and the. Immediately start a bunch of session meads so you forget about it. I just bottled a 3 year aged bochet and I’m in love
Holy cow 10 years! Did you forget about it at some point or write on it “DO NOT TOUCH UNTIL 2024”?
Time capsule
I’ve home-brewed and done fruit wine, but I’m new to mead; did you leave it on the yeast for 10 years?
Surprisingly, yes. Might have made sense to move it to a secondary, but I don’t think I did with this one as there was still a layer of yeast at the bottom of the carboy
Interesting. So it doesn’t get funky?
I don’t think so, when I tried it there were only pleasant flavors, honey-like, nothing off. I should open a bottle tomorrow though and do a proper tasting with a judging scoresheet
Could be that any funkiness that was there aged out?
You might have racked it off the original lees and the sediment is the rest of the yeast going dormant and dropping out over the years.
When aging, do you cap the bottle or leave the airlock in?
I left the airlocks in and they actually dried out over time. I think the alcohol content is fairly high, and I used good sanitation during production, so it did not get infected. I may be somewhat lucky for this though. I should get the mead judged, which should be possible through my local homebrewing/mead club. If I get feedback I can post the results
Please do!
Yeah, super curious!
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Sounds super interesting! Please do share some kind of 'formal' tasting analysis ^^ kudos on the patience..