frogguruami
Well-Known Member
I have a Tangerine Mead going right now that is heavily spiced. It has already had two spice additions and vanilla beans were going to be the next and final addition when I racked it for storage until fall when it would be bottled. The problem is, I really need to free up a carboy in the next week or so. So I am considering dropping a vanilla bean in each wine bottle and bottling it now. It is not ideal but...
My question is, are there any off flavors I will have to worry about with the vanilla bean being (for all intents and purposes) permanently in the bottle. It there going to be some funky (in a bad way) flavor in 1, 3, 5, 10 years??
TIA
My question is, are there any off flavors I will have to worry about with the vanilla bean being (for all intents and purposes) permanently in the bottle. It there going to be some funky (in a bad way) flavor in 1, 3, 5, 10 years??
TIA