Just racked over the bochet mead tonight and the gravity reading was 1.028, which is roughly 14.32% abv. Very strong alcohol notes and not much of an aroma right now but you could definitely taste some caramel flavors hiding behind the alcohol. I'm very interested in tasting this in another few months when I rack it again.
My orange blossom mead is strangely still fermenting. It's been 2 months to the day and I still see active yeast on the surface and it is still bubbling. It is also still very cloudy and there is very little yeast cake on the bottom of the carboy. In anyone else's experience, how long does fermentation last for montrachet yeast in a high gravity mead? I read somewhere it would finish anywhere between 30 and 90 days, so this seems to be pushing the latter. I figure I'll leave it be for another month and take a gravity sample at that point.
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