So I want to try making some mead, what else do I need to know? - Page 3

**humann_brewing** · 11-03-2009, 04:39 PM

Quote:

Originally Posted by AZ_IPA

a year plus, and you'll be reworded with the sweet nectar of the gods...

I know I expected it. I did make a blueberry one that was barley over 1.1 and is quite a bit sweeter, I don't remember the gravity off the top of my head but think it was like 1.020 when transferred so hopefully that will be ready a little sooner. Still I am looking at next summer/fall before really tasting.

**humann_brewing** · 04-14-2010, 06:27 PM

So I finally bottled my orange mead batch last night that was made on 9/5/09. I tasted it at 2 months when I racked it and it tasted like rocket fuel and for good reason as it went from 1.123 to 1.000

So I tasted some again last night, had a little left over that wouldn't fill a bottle. Anyways, it was still super strong on the alcohol side. So being 7 months old now, how long should I expect this one to age before it will mellow out?

I have a clover that is tasting good now that stopped at about 1.020.

**AZ_IPA** · 04-14-2010, 06:29 PM

Quote:

Originally Posted by humann_brewing

So being 7 months old now, how long should I expect this one to age before it will mellow out?

Seeing that it's ~16%, probably at least 3-6 months. But as you know, be sure to save lots of it, because at 12+ it will be incredible!

**humann_brewing** · 04-14-2010, 06:33 PM

Quote:

Originally Posted by AZ_IPA

Seeing that it's ~16%, probably at least 3-6 months. But as you know, be sure to save lots of it, because at 12+ it will be incredible!

yeah, I am planning on just forgetting about this one for a while. Think I may crack one of the clovers this weekend for my party. I have a blueberry that I need to bottle as well. All of these were done last AUG/SEP.

**liquiditynerd** · 04-25-2010, 03:02 AM

This is the exact thing that led me to researching oak barrrels. Mental picture, a room full of five gallon batches laddered to keep the pipeline in check. mmmmm.