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Old 08-01-2012, 12:50 AM   #331
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2011 ken schramms cyser, unfortunately fermented too warm with d47. Not the greatest but sure is pretty. Lol.

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Old 08-01-2012, 12:51 AM   #332
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Default bulk age vs bottle age

Quote:
Originally Posted by cgr2973 View Post
Mead is Clearing nicely any. tips continue to bulk age or botttle age. My mead is about four months in
I personally prefer to allow nature to take its course and allow my mead to drop clear without fining agents. Depending on what your recipe ingredients are it simply varies from mead to mead as to how long that can take. For example, my raspberry melomel is always clear within 3-4 months and consumable around the 7 months mark, while my prickly pear cactus mead is still clearing at the 6 month mark and many reviews I have read that it can take up to three years for some batches of that particular mead to even clear naturally, but is well worth it. I also think if you have room to bulk age then go for it, but if you need the room and must bottle just make sure the mead is completely clear and completely degassed, but it will age well in either container.
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Old 08-01-2012, 12:54 AM   #333
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And the pictures to go with my post, my bad...

image-1549695999.jpg   image-906184539.jpg  
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Old 08-02-2012, 07:54 AM   #334
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I just digged up a picture of my very first mead, from several years ago.



Too bad it was a failure on sooo many levels due to my ignorance. At least I learned a whole lot from my mistakes.

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Old 08-05-2012, 05:37 AM   #335
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The one on the left is a lemongrass mint mead that I started last weekend. Originally it was heavy on the lemon flavor with a hint of honey and ended with a mintish after taste. And the other is JOAM that is a little over a month old.

image-1394091691.jpg  
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Old 08-05-2012, 07:17 PM   #336
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here's my Cyser, picture is a couple months old and I just bottled it a few days ago.
Fresh local honey and apples (which I juiced myself to get the apple component)
imag0352.jpg

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Old 08-06-2012, 03:45 AM   #337
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Just brewed 10 gallons of a traditional mead today. However, one of the few downsides to brewing in kegs -- I can't take a pic!

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Old 08-07-2012, 02:15 AM   #338
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Bottled my first mead tonight. Made it last November in honor of my dad, who passed away this time last year and was also a mead maker.

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Old 08-08-2012, 05:25 AM   #339
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image-836704957.jpg

From left to right.
My attempt at rumbullion.
My 1st mead. (honey, water, yeast, raisins and a little vanilla). Racked and clearing nicely!
Cranberry mead
JAOM
Caramel Belgium wit beer(racked for another 2 weeks)
The boxes in the shower are 48 bottles each of american wheat and bock. I added fresh orange peel and coriander to the the wheat. Both will be conditioned for a month on the 15th. I've sampled a bottle of each already. The bock reminds me of Guinness black lager.
Blueberry mead.
I also have a cyser upstairs in the kitchen cabinet. It didn't start so I had to dilute it.

*i use the litter container just in case the carboys decide to foam out.*
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Old 08-08-2012, 06:43 AM   #340
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Quote:
Originally Posted by gilliam View Post
My winter mead - a bochet with apples, saffron and cinnamon. It's aging nicely and it's becoming rather tasty. Should be very enjoyable this coming winter.
Looks amazing, sounds delicious!
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