I was talking with claphamsa the other day and I saw another thread today where people mentioned tasting the mead during fermentation.
I have 5 various staged mead from one started in October up until the last one I did this weekend. I haven't tasted the October one, but I tasted the December 24th one when I racked it sometime in mid-late January but it was super sweet and still at 1.048, so I assume it wasn't anywhere close to done.
What's the process for this? What kind of intervals should I be tasting in? What am I looking for in terms of taste in various mid-fermentation/aging levels? Will this help me know I'm done?
I have 5 various staged mead from one started in October up until the last one I did this weekend. I haven't tasted the October one, but I tasted the December 24th one when I racked it sometime in mid-late January but it was super sweet and still at 1.048, so I assume it wasn't anywhere close to done.
What's the process for this? What kind of intervals should I be tasting in? What am I looking for in terms of taste in various mid-fermentation/aging levels? Will this help me know I'm done?