An Aging Question

I keep hearing time is our friend and things will mellow with age, but how does one age Mead after bottling....Does it need to be refrigerated or just put away at a cool room temperature. Should it be stored standing up or on it's side to keep the cork lubed?

Or is it all moot because it never lasts that long anyways?

Of course I am a newbie, and a couple of weeks away from my first bottling.

I keep my corked bottles sideways, and my crowned bottles upright. Temp I feel is less important when bottle aging, But I like to keep it below 80.

Thanks!

MarshmallowBlue said:

I keep my corked bottles sideways, and my crowned bottles upright. Temp I feel is less important when bottle aging, But I like to keep it below 80.

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Temp will increase the rate of aging and oxidative compounds. That's why wine cellars are typically in the 50s.

On another note, I prefer to bulk age until daybright, at least. This will reduce the sediment levels in the bottles and also slow down the oxidation.

noblesquirrel said:

Temp will increase the rate of aging and oxidative compounds. That's why wine cellars are typically in the 50s.

On another note, I prefer to bulk age until daybright, at least. This will reduce the sediment levels in the bottles and also slow down the oxidation.

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(Another noob pokes up his hand... )
Daybright?

I believe its when vampires must return below their native soil to rest and rejuvinate

Paul_F said:

(Another noob pokes up his hand... )
Daybright?

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It's a wine term to describe clarity and how much light is reflected. Starbright is generally filtered, daybright is essentially as clear as it's going to get. Bright is good but it leaves a thin dusting in the bottom of bottles.

Does it absolutely have to age at colder temperatures? My house is about 72 F and I don't have anywhere colder, is that bad?

I've been aging at 65-75 F year round with no issues. Some folks in FL age closer to 85 F with no problems as long as the fermentation doesn't restart. Sure, 50-60 F is best, but not required.


Better brewing through science!

It depends on how long you're ageing. 2-3 years at room temp are fine. 10 years, I would keep it at cellar temps, over time it will become unbalanced at higher temps, and will not age so well. At least, that's true with wines, I presume meads would be the same.

they sell stabilizers at the brew stores and from my experience the fallout that occurs tends to happen mostly in bulk then bottling occurs again, my clarity is decent and flavor is amazing my friend whom we started brewing together has been aging his 1st mead bulk almost a year and it seems fine