MikeRLynch

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Did a quick search and didn't see much on this. What do you guys think of aging some of this blueberry mead on some oak? I've oaked a mead once before, on some american oak chips, and all I got was big bourbon/vanilla flavor. Eventually it evened out, but it took a long time.

Any thoughts on what types/techniques I might do? I racked 3 gallons of mead into a 3 gallon carboy (no headspace) and I'm a little nervous about racking to split it up (more o2). Basically I'm wondering if anyone has oaked blueberry before, how it tastes, and how you did it.

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LightningInABottle

Recipes 

I used half a pack of medium roast french oak cubes in a 3 gallon container. Minimum contact time on the pack says 8 weeks and I am 6 weeks into the oak. I boiled the cubes for a minute or two then added them to the carboy. I did taste it around 2-3 week mark and didn't notice any difference. I post my findings after my next taste test.

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Randar

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I believe the concept is identical to winemaking and I am planning to oak a blackberry melomel with medium toast french oak chips.

http://www.grapestompers.com/articles/oak_wine.htm

There are also very distinct differences between the different levels of toast and between the wood species (French, American, Hungarian, etc).

eulipion2

Recipes 

Thread is a double-post within the mead forum. Here's the other one with more replies for those interested.

http://www.homebrewtalk.com/f30/oaking-blueberry-mead-159223/

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