Ed_Savage
Well-Known Member
So I have a batch of mead I made in Nov 2005,
From what I remember......I used a gallon of blackberry? raspberry? honey (maybe a little more), yeast nutrient, yeast energiser, and I oxygenated it. I used lavlin wine yeast (cant remember what strain).
Fermented it in a glass carboy, never used any additives. Always kept liquid in the airlock (sanitised water, or vodka). I check the airlock once or twice a year. It has moved with me to two different homes, each time going on a voyage across town.
It was in the primary, and never was removed to a secondary. It has spent it life in total darkness of my bedroom closet. It has been on the same yeast cake for over 4 years now. The only time it was ever disturbed or seen sunlight was when it was moved twice. And the occasional opening of my closet.
Im at a point now where I want to taste it, and see if its salvagable........ Or dump it.
The problem is if it is salvageable, what kinds of acid blends should I use to give it a good flavor? Or would I be able to rack it ontop of fruit? Basically I decided after I made this one and only batch of mead, that I was just going to stick with beer during my brewing career........ and the one batch of mead even though deep in the back of my mind......was long forgotten. I have never made wines or meads, so I dont know how to achieve the kinds of tases I like. I have tried many commericial meads, and homebrewed meads...... and I really like sweet meads.
Any advice for my 4 year old batch?????????
I believe it would be a sin to dump it...... Any advice would be appreciated.
From what I remember......I used a gallon of blackberry? raspberry? honey (maybe a little more), yeast nutrient, yeast energiser, and I oxygenated it. I used lavlin wine yeast (cant remember what strain).
Fermented it in a glass carboy, never used any additives. Always kept liquid in the airlock (sanitised water, or vodka). I check the airlock once or twice a year. It has moved with me to two different homes, each time going on a voyage across town.
It was in the primary, and never was removed to a secondary. It has spent it life in total darkness of my bedroom closet. It has been on the same yeast cake for over 4 years now. The only time it was ever disturbed or seen sunlight was when it was moved twice. And the occasional opening of my closet.
Im at a point now where I want to taste it, and see if its salvagable........ Or dump it.
The problem is if it is salvageable, what kinds of acid blends should I use to give it a good flavor? Or would I be able to rack it ontop of fruit? Basically I decided after I made this one and only batch of mead, that I was just going to stick with beer during my brewing career........ and the one batch of mead even though deep in the back of my mind......was long forgotten. I have never made wines or meads, so I dont know how to achieve the kinds of tases I like. I have tried many commericial meads, and homebrewed meads...... and I really like sweet meads.
Any advice for my 4 year old batch?????????
I believe it would be a sin to dump it...... Any advice would be appreciated.