Im a homebrewer who has only recently become interested in branching out into ciders, meads, and other varietals. Id like to take my first stab at a one-gallon batch of mead, and the long aging process for this type of wine has me thinking of planning ahead for some nice occasion wines. Specifically, Ive got a three-month-old daughter and Id love to give her a bottle of some mead Ive made on her graduation day or wedding day. I just think it would be a lovely thing to give her something that I had anticipated sharing with her when she was still so young.
But anyway, with what I have in mind, I did have a couple questions for the mead-heads over here
When does mead hit its peak flavors in general, or is this something that depends on the particular recipe? If Im considering aging a mead for around 20 years then I want to be sure it doesnt taste like vinegar when I finally uncork it. In short, am I thinking along the right timeframe for this type of wine?
For the lengthy aging period Im talking about, does someone have a recipe theyd recommend? As a newbie, Id appreciate a recipe that is not horribly difficult for a mead first-timer to pull off but really becomes something special over the long haul.