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Old 11-27-2010, 01:21 PM   #11
esarkipato
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Nov 2008
Grand Rapids, MI
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Quote:
Originally Posted by CBBaron View Post
I just opened an 18month old concord pymet last night.
The grape flavors, especially the koolaid like fruity grape flavors, mellow with time. My pymet is aging into a pretty decent mead.

I don't think that oak would be a bad thing in this type of mead but I don't think it will solve your grape flavor problem short term and long term age will have more effect than oak.

Craig
This has been aging for 1.5 years now, and is really hitting it's stride. The grape cough syrup is subsiding and giving way to a nice complex mix of wine and honey. No cinnamon or orange and i would probably leave them out next time, but may add acid blend.
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Old 12-13-2010, 11:01 PM   #12
japhroaig
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Apr 2010
Eugene Oregon
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oh this is good to read. i started a concord mead, 5 gallons, with 1 gallon of juice on the 20th of November this year. i just pitched about 1 oz oak a few days ago (it isn't even done fermenting yet, i like a long, cool ferment for meads). glad to hear the 'concordiness' definitely will mellow with time. the only problem with 1 gallon of juice is the color is still wrong. next time i'm gonna use some kind of skin--for color, and for tannins, which this batch currently lacks.
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Old 12-16-2010, 11:42 PM   #13
esarkipato
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Nov 2008
Grand Rapids, MI
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This is now in it's stride. The communion grape wine flavor is very much subsided, and it's turned into a pretty, delicate mead. The sweet aroma and flavor of the mead is supported by a little body from the grapes. I do agree that having some skins to ferment on would add a great balance of tannin and some body. Might try that next year's grape harvest!
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Old 12-16-2010, 11:51 PM   #14
japhroaig
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Apr 2010
Eugene Oregon
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god i love mead
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