Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Cold or room temp?
Reply
 
LinkBack Thread Tools
Old 05-26-2012, 11:43 PM   #1
Bartman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Rhode Island
Posts: 207
Liked 2 Times on 2 Posts

Default Cold or room temp?

Never had mead before but now I have 44 bottles full. FG was 1.010 so I guess you would call that a sweet mead.
What is the preferred serving temp?
First batch was brewed on 12/4/11 and bottled in March, not sure I like the taste yet.

__________________

_________________________
Primary 1: Amarillo IPA
Primary 2:
Secondary:
Bottled: Vertical Epic 090909 clone
90 schilling english
Hopmaster Imperial IPA
Simcoe IPA

Bartman is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2012, 12:11 AM   #2
zheol
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: lodi, ca
Posts: 44
Likes Given: 1

Default

last mead i had i drank warm with mulling spices was awesome stuff for cheap comercial crap

__________________
zheol is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2012, 12:20 AM   #3
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 480 Times on 421 Posts
Likes Given: 266

Default

Unless its a seriously LOW ABV% mead it won't be nearly ready to drink yet. I made some mead batches (14% ABV) in December (early) and they're still in batch/bulk form. I won't be bottling them for months yet.

BTW you make mead/wine and brew beer.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2012, 02:51 AM   #4
TeufelHundenM198
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Posts: 57
Liked 28 Times on 11 Posts
Likes Given: 2

Default

For traditional meads, I usually prefer them room temp. I haven't had a chilled glass in probably 6 years. Other flavored varieties I like cooler or warmer, never hot, but it just depends on what it is.

__________________
TeufelHundenM198 is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2012, 03:28 AM   #5
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 480 Times on 421 Posts
Likes Given: 266

Default

I find I like mine either at red wine temperatures, or at least starting out there. As it warms, it will change. Have a glass of it and drink it slowly. Take a temperature of it when you REALLY like it and then plan to serve it as close to there as possible.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2012, 01:37 PM   #6
thorsonofodin
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Posts: 1
Default

To be honest it depends on what type of mead it is, great mead (7 or 8 months old or longer) room temp, sack mead (couple of months) slightly cooler than room temp, melomel (fruit mead) chilled or refridgerated and the same for braggot, but it really varies person to person, plus. Refridgerating mead before racking helps settle any sediment so you get a clearer batch. Hope this helps!

__________________
thorsonofodin is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2012, 02:28 PM   #7
huesmann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts
Likes Given: 1

Default

I think room temp allows more of the fragrance to come out, but I prefer chilled.

__________________
huesmann is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2012, 06:36 PM   #8
Bartman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Rhode Island
Posts: 207
Liked 2 Times on 2 Posts

Default

Thanks for all the comments. I still prefer BIG Beers and will drink some dry red wines on occasion. The mead will be a new taste sensation when it is ready.

__________________

_________________________
Primary 1: Amarillo IPA
Primary 2:
Secondary:
Bottled: Vertical Epic 090909 clone
90 schilling english
Hopmaster Imperial IPA
Simcoe IPA

Bartman is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2012, 08:10 PM   #9
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,875
Liked 95 Times on 85 Posts
Likes Given: 25

Default

Most of my mead is consumed cellar temp, which for my house is about 65*F most of the time. I think they are generally better a little warmer like this, rather than chilled. Try yours different ways, and see what *you* like, and what works for your mead.

BTW, 1.010 is right on the border between dry and semi-sweet...

__________________
Packaged: Pearl Amarillo SMaSH, A bunch of random stuff...
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Graff, Simple Cyser, Basic Spiced Cider
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Heady Topper Clone! Wild Cider?, Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic 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
Aging Melomel- Too much head room? Worthog82 Mead Forum 9 06-30-2014 02:31 PM
room temp orange juice and grape tannin inchrisin Mead Forum 1 07-06-2010 02:53 AM
Oh no! My ferm. room is 90*F! Batches ruined? jaxn Mead Forum 1 01-07-2010 01:08 AM
fermenter room gmaupin Mead Forum 5 12-15-2009 11:39 PM
How to keep the room Cool. Don "Ho" Mead Forum 2 02-04-2008 09:31 PM



Newest Threads

LATEST SPONSOR DEALS