The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Bulk aging vs bottle aging

Reply
 
LinkBack Thread Tools
Old 02-12-2009, 02:35 PM   #1
bubbachunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Fort Smith
Posts: 645
Liked 6 Times on 5 Posts

Default Bulk aging vs bottle aging

Hey I have my first mead (a pyment) in my secondary and it has just turned 3 weeks old. My question to you more knowledgeable mead makers is what is the difference between bulk aging my ~4gallon batch in my glass carboy versus bottling and letting them age there.

__________________
bubbachunk is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2009, 02:41 PM   #2
GilaMinumBeer
In yo' garage, steelin' yo parts.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Oblivion
Posts: 46,864
Liked 4604 Times on 4299 Posts
Likes Given: 55

Default

Consistency of flavor from bottle to bottle but, it will be minimal.

__________________
GilaMinumBeer is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2009, 02:57 PM   #3
bubbachunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Fort Smith
Posts: 645
Liked 6 Times on 5 Posts

Default

Quote:
Originally Posted by GilaMinumBeer View Post
Consistency of flavor from bottle to bottle but, it will be minimal.
Ok that makes sense. Is there some sort of time frame guidelines I could look at to decide how long to bulk age because I would like to free up my carboy to start another batch
__________________
bubbachunk is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2009, 03:03 PM   #4
pizzaman
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: San Antonio, TX
Posts: 852
Liked 3 Times on 3 Posts
Likes Given: 3

Default

Check out this link to a post on gotmead.com

In his post, he basically explains how bulk aging can be beneficial for four reasons:

1. It's easier to see what's going on in the carboy than in a bunch of wine bottles.
2. It's easier and safer if you need to alter the brew if it's in the carboy.
3. The temperature and environmental variables won't have as much of an effect on the large carboy as they would on small wine bottles.
4. Something about esterfication
4 again. You'll drink less of it if it's in a big carboy then if it's "aging" in wine bottles.

Of all of these reasons, my personal experience would lead me to agree with his second number 4 reason. I can never seem to stop myself from drinking something that is already bottled up for more than a month but, if it's in a bucket or carboy it's more of a pain to get to so I typically leave it alone. Also true when friends come over and want to sample my latest concoction. They'll be less likely to want to drink it from the buckets sitting in my bathtub for some reason...
__________________
pizzaman is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2009, 03:06 PM   #5
bubbachunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Fort Smith
Posts: 645
Liked 6 Times on 5 Posts

Default

Valid point pizzaman temptation could get the best of me but I think I could stash it away out of sight and work on the 5-6 cases of beer i have

__________________
bubbachunk is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2009, 05:28 PM   #6
Freezeblade
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Oakland, California
Posts: 1,415
Liked 21 Times on 13 Posts

Default

I wouldn't bottle it untill it is at least crystal clear. If you bottle the mead when it's still cloudy then you'll get a large amount of sediment in each bottle, which is no good. Also, at 3 weeks there's pretty much no chance for the fermentation to be even close to done yet.

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Freezeblade is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2009, 05:42 PM   #7
pizzaman
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: San Antonio, TX
Posts: 852
Liked 3 Times on 3 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Freezeblade View Post
... at 3 weeks there's pretty much no chance for the fermentation to be even close to done yet.
Unless he's using Joe's Quick Pyment recipe! Of course, if he was he wouldn't be aging it, he'd be drinking it while waiting for his other mead to age.
__________________
pizzaman is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Secondary fermentation vs bulk aging vs bottle aging jaginger Cider Forum 8 07-09-2009 11:08 PM
Bulk aging or bottle aging for big beers Frost General Techniques 4 11-21-2008 09:44 PM
Bulk vs Bottle Aging? fireball Cider Forum 2 04-19-2008 07:40 AM
Bulk vs. Bottle Aging and Maturation (long..sorry) HomerT Wine Making Forum 3 10-09-2007 01:29 AM
Keg cold aging Vs. Bottle warm aging VermVerm Equipment/Sanitation 1 07-06-2007 06:15 PM