Reishishi
Member
I know there have been a few posts on this before, but I can't seem to find them at the moment 
Our Traditional made from Cranberry has been bulk aging in secondary since Nov. '09. It clarified on its own really well, but has been sitting on the lees ever since. The same with the Raspberry melomel we made a month later.
At this point should we start to be concerned about yeasty flavors enough to rack to tertiary, or should it be fine continuing to bulk age until we decide to bottle?
Back sweetening will be a whole 'nother adventure, since I'm pretty sure both batches are pretty hot!
Our Traditional made from Cranberry has been bulk aging in secondary since Nov. '09. It clarified on its own really well, but has been sitting on the lees ever since. The same with the Raspberry melomel we made a month later.
At this point should we start to be concerned about yeasty flavors enough to rack to tertiary, or should it be fine continuing to bulk age until we decide to bottle?
Back sweetening will be a whole 'nother adventure, since I'm pretty sure both batches are pretty hot!
