New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Oak aging mead.




Reply
 
LinkBack Thread Tools Display Modes
Old 11-02-2013, 10:03 PM   #1
songe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Kristiansand, Norway
Posts: 126
Liked 7 Times on 7 Posts
Likes Given: 3

Default Oak aging mead.

Soo. I have 3 Gals of plain mead clearifying and aging in secondary fermenter right now... and was thinking of how fun it would be to oak age 1 gallon of it.

My question is. For how long do i put it on oak for?



__________________
songe is offline
 
Reply With Quote Quick reply to this message
Old 11-03-2013, 12:43 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 58,643
Liked 3857 Times on 2818 Posts
Likes Given: 644

Default

Quote:
Originally Posted by songe View Post
Soo. I have 3 Gals of plain mead clearifying and aging in secondary fermenter right now... and was thinking of how fun it would be to oak age 1 gallon of it.

My question is. For how long do i put it on oak for?
This is going to sound like a smart alec answer, but "as long as it takes" is the best answer.

I don't mean it to be snarky at all. It's just that it depends on if you're using cubes or chips; American vs Hungarian or French oak; the toast of the oak; the amount of tannin already in the mead; the acid balance; and probably more.

What I do is rack the wine/mead/beer onto the oak (usually 1 ounce or so per 3 gallons) and wait about two weeks and them take a tiny sample for a taste. If it's not quite enough, I go another week.

The goal is to go just a wee bit too much. That's because the oak will age out rather well, and rather quickly, as long as it is just a tiny bit too much.

I like to use medium French toast for lighter wines like pinot noir, but American oak for a more bold oak flavor.

The light oak toasts provide more vanilla notes, while the darker toasts give more tannins, so you may want to go with a light toast for a hint of vanilla/oak for the mead.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 11-03-2013, 12:47 AM   #3
songe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Kristiansand, Norway
Posts: 126
Liked 7 Times on 7 Posts
Likes Given: 3

Default

Hmm oak chpis from sherry barrels.. would that work out? or frensh medium toast like http://www.bryggselv.no/products/eikechips-fransk-medium-toast-250g once

__________________
songe is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2013, 04:02 PM   #4
Matrix4b
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 554
Liked 27 Times on 24 Posts

Default

Quote:
Originally Posted by songe View Post
Hmm oak chpis from sherry barrels.. would that work out? or frensh medium toast like http://www.bryggselv.no/products/eikechips-fransk-medium-toast-250g once
I see no problems with this. Chips do release the flavor quicker than cubes and spirals. I personally go 3 weeks for 1 oz in a 5 gal batch. I have found that this is light enough of a touch so that the oakyness isn't there but the flavor is enhanced. Also, don't forget to save those oak chips and put them in you smoker. It makes a great flavor for the meat or fish.

I would go with medium toast oak unless you want that smokyness that is reminicent of scotch. I have found that it is a very good flavor but something that it's appropriate for all batches. Light toast has some floral notes and medium toast is a rounded almost vanilla notes. This is ofcourse with america oak chips that I have used.

Matrix
__________________
Matrix4b is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2013, 10:05 PM   #5
Atek
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Boise, Idaho
Posts: 413
Liked 18 Times on 16 Posts
Likes Given: 83

Default

I have used french oak medium toast spirals with not great results. Though this could be a matter of opinion, I am of the mind that the mead needs to be 12-14% for oak. The mead I used french oak with was between 10-11% and it simply doesnt have what it takes to mesh with the oak. French oak can sometimes lend a trashbag type aroma/taste as well, key word there is "sometimes". I'd have to check with my enology teacher to get more specifics on that.

__________________

"Gaurd your honor, let your reputation fall where it will, and out live the bastards."

Atek is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2013, 08:11 PM   #6
Yohef
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Location: , New Hampshire
Posts: 37
Liked 4 Times on 3 Posts

Default

I have only oaked a single 1 gallon batch so far, so I am not very experienced, but I would also think that it depends greatly on the individual Mead. If it is rich and hearty with a lot of "body" like a semi sweet wildflower mead with 14-15% than you would probably want to oak it a little more hardcore than something delicate like say a dry clover mead at about 11-12%. It also depends a lot on what you like, like yooper said "as long as it takes", oak it until it is to your liking.



__________________

Honey makes everything better... even bacon.

Yohef is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
When aging mead?????? thedude00 Mead Forum 9 02-16-2012 05:32 PM
Aging a mead KJohnson Mead Forum 10 01-31-2011 08:28 AM
aging mead Tdawg Mead Forum 11 08-19-2010 08:52 PM
Mead aging dinich Mead Forum 2 11-19-2008 02:41 AM
Aging Mead mozicodo Mead Forum 2 11-17-2008 04:55 PM