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Old 12-26-2009, 10:15 AM   #1
Ed_Savage
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Default 5 year old mead help........

So I have a batch of mead I made in Nov 2005,

From what I remember......I used a gallon of blackberry? raspberry? honey (maybe a little more), yeast nutrient, yeast energiser, and I oxygenated it. I used lavlin wine yeast (cant remember what strain).

Fermented it in a glass carboy, never used any additives. Always kept liquid in the airlock (sanitised water, or vodka). I check the airlock once or twice a year. It has moved with me to two different homes, each time going on a voyage across town.

It was in the primary, and never was removed to a secondary. It has spent it life in total darkness of my bedroom closet. It has been on the same yeast cake for over 4 years now. The only time it was ever disturbed or seen sunlight was when it was moved twice. And the occasional opening of my closet.

Im at a point now where I want to taste it, and see if its salvagable........ Or dump it.

The problem is if it is salvageable, what kinds of acid blends should I use to give it a good flavor? Or would I be able to rack it ontop of fruit? Basically I decided after I made this one and only batch of mead, that I was just going to stick with beer during my brewing career........ and the one batch of mead even though deep in the back of my mind......was long forgotten. I have never made wines or meads, so I dont know how to achieve the kinds of tases I like. I have tried many commericial meads, and homebrewed meads...... and I really like sweet meads.

Any advice for my 4 year old batch?????????

I believe it would be a sin to dump it...... Any advice would be appreciated.

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Old 12-26-2009, 10:38 AM   #2
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What does it look like? Is it clear?

Taste it. You won't know what to do with it until then.

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Old 12-26-2009, 10:40 AM   #3
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Yep its clear, pale yellow. Ha ha well it should be I havent looked at it in 6 months. Its buried behind all of my shoes and gun ammo.

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Old 12-26-2009, 02:29 PM   #4
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For Pete's sake, man, put a racking cane in there and thief off a few drops to tell us what it's tastin' like. I'm gathering it is still on the fruit. You may need to rack it twice to get the fruit cleared out, and that could take a couple of weeks, given some time needed to settle and clear.

Let's hope you didn't add any O2 after about 50% attenuation. I'm betting it's fine, and you'll just need to backsweeten it to the desired level. You could sorbate it, but after five years, that's probably not necessary. If you bottle it, keep the head space to a minimum to avoid oxygenation. I'm a kegging kind of guy: purge w/CO2, blah, blah, blah.

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Old 12-26-2009, 02:49 PM   #5
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You, sir, are built for mead making. Many of the rest of us struggle to wait the 6-12 months it really takes, and here you are wondering at 5 years if it's time to bottle.

Like everyone else says - taste it and find out where you're at.

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Old 12-26-2009, 02:52 PM   #6
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Wow. So jealous. I doubt anything I ever make will make it 5 years.

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Old 12-26-2009, 02:58 PM   #7
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James, you just have to start making more batches more quickly. Once production eclipses consumption, you'll wake up one morning and find you have 15 and 20 year old meads in your basement.

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Old 12-28-2009, 10:48 PM   #8
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there's nothing saying you need to add ANY acid blend.
I never put any acid blends in my meads. It really depends on what you want in the finished product.

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Old 12-29-2009, 04:06 PM   #9
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Quote:
Originally Posted by malkore View Post
there's nothing saying you need to add ANY acid blend. I never put any acid blends in my meads. It really depends on what you want in the finished product.
True. It is a personal preference. I also have not found the need to add acid to my meads...
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Old 12-29-2009, 04:26 PM   #10
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I tend to think it comes down to the PH of the water you start with, as honey itself is rather acidic. I use my tap water, which is very acidic (sometimes as low as 5.6 when the evil copper mines upriver flush their junk) and hard but usually rather clean and unchlorinated and I never found the need to add acid to a mead (yet). They all turn out to have the acidity of a typical lower acid wine. Were I using water that was neutral or alkaline, that would be a significant difference, I imagine.

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