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-   -   Long-Term Mead Storage and Aging (http://www.homebrewtalk.com/f30/long-term-mead-storage-aging-27677/)

dibby33 03-16-2007 02:18 AM

MOD EDIT: This thread was moved from a discussion of Vermicious' mead recipe, located here: http://www.homebrewtalk.com/f80/21-year-mead-24813/



Quote:

Originally Posted by Vermicous
This is a traditional sweet mead that I intend to open when my daughter turns 21.

25 lbs. honey
2 tablespoons yeast nutrient
1 teaspoon acid blend

Prepare 2 gallons of starter beforehand, or pitch slurry from a previous batch. Make sure the starter is well oxygenated. Mix the honey with 1 gallon of water, apply enough heat to ensure a good mix. Add acid and nutrient and well oxygenate. Pitch yeast and move to a corner and forget about it for 3 months. Transfer to secondary and pretend it's a decoration for the next 2+years. Bottle when gravity has at least dropped below 1.010. Try not to drink for the next 19 years.

LMAO. stunning. I thought 1 year for my Beasts was a long time. I would need to encase them in a concrete shell. Or put a tamperproof lock on the door and give the key to somebody that lived a far far way away.
Would you make another batch just in case, so you don't have to wait another 20 years? Maybe in 5 years?
Stunning plan though. Respect. :rockin:

TxBrew 04-08-2007 01:16 AM

What effects does aging have on the taste and texture of mead?

chillHayze 04-08-2007 01:24 AM

For a monster of this stature it may be wise to step it up by adding a few lbs of honey everytime you rack to another container. Might give the yeast a better chance of survival.

What is the cost for this beast, BTW?

Vermicous 04-10-2007 02:06 AM

Most meads start out dry unless the fermentation is arrested at some point. As alcohol ages, it tends to blend and change until it registers as sweet to the tongue. The texture will probably remain unchanged.

Periodically adding sugar seems to work for some mead makers. I haven't tried it yet, if I have a lot of trouble with this batch I may try it next year.

I have a friend in the specialty foods industry (wine and cheese seller). He sells me honey at cost from the distributer, roughly $1.50/pound. I think he and I split a 60 lb. batch of honey for around $80, so the total was probably around $40 for all the materials. However, that price might change radically this summer.

jjasghar 04-17-2007 02:52 PM

this might sound crazy...

but what happens if you really do keep it fermenting in for 21 years? Say me and my future wife have a kid, and i'd like to make this, but i keep it in the second carboy for 21 years, what would happen?

(yes i am serious/curious, 1, 2 years is long is longer better?) (all jokes aside)

God Emporer BillyBrew 04-17-2007 04:24 PM

Quote:

Originally Posted by jjasghar
this might sound crazy...

but what happens if you really do keep it fermenting in for 21 years? Say me and my future wife have a kid, and i'd like to make this, but i keep it in the second carboy for 21 years, what would happen?

(yes i am serious/curious, 1, 2 years is long is longer better?) (all jokes aside)

I figure he means in the bottle.

Cheesefood 04-17-2007 04:31 PM

GloryBee has good honey and good prices:

http://www.glorybeefoods.com/gbf/Sho...Cat_Name=Honey
EDIT:

For something this special, I'd consider blending together several types of honey

I had planned to do this when my son was born, but never actually did it. I have a blueberry melomel that'll be ready to bottle soon, but I don't know that I'm going to sit on it for 21 years. Maybe.

jjasghar 04-17-2007 04:45 PM

Quote:

Originally Posted by Cheesefood
I had planned to do this when my son was born, but never actually did it. I have a blueberry melomel that'll be ready to bottle soon, but I don't know that I'm going to sit on it for 21 years. Maybe.

ohh cool so it is feesable(sp?)

is that correct though, to keep it in the bottle for 21ish years? or in the carboy?

Cregar 04-17-2007 06:54 PM

I would think aafter fermentation is done, just bottle it up and store for the 21 years in a cool dark area. You wouldn't want to keep it on the yeast, plus transfering to a new carboy every year or so would be aa PIA.

Cheesefood 04-17-2007 06:59 PM

Quote:

Originally Posted by jjasghar
ohh cool so it is feesable(sp?)

is that correct though, to keep it in the bottle for 21ish years? or in the carboy?

I'd put it in brown wine bottles, cork it, seal the cork in wax, then store it in a temperature controlled, dark area. You can rent room in professional cellars where they'll keep it safe and dark for as long as you pay. It sure would be a waste if the mead soured.

My dad bought bottles of wine when my sister and I were born and saved them for 25 years. He opened up one only to find it had turned as a result of improper storage.

EDIT: I'd get that FG down to a 1.000 or less before bottling. Use stronger finishing yeast if needed. 1.01 might be a bit sweet. I'd think you'd want this as dry as possible.


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