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Old 05-28-2012, 09:58 PM   #11
fargo234
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Jan 2011
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Quote:
Originally Posted by roadymi View Post
have patience with it!!!!! Give it another year to age at least.
Ok roadymi... I have a question for you (and all those that say "let it age"). There's a brand spankin' new meadery here in TX. The Dancing Bee Winery. http://dancingbeewinery.com/ Not too far from my hometown, I talked with them pretty extensively. They were kinda excited that I used their honey in some of my homebrews. Even more excited when I bought 24 lbs to make mead. They even said they wanted to try it. (Yeah. No.)

It takes them THREE weeks from pitching the yeast, to selling the wine. I haven't been by to ask them, so I'll ask you. How is it they can make sweet delicious awesomeness in three weeks, but it takes us over a year?



 
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Old 05-28-2012, 11:21 PM   #12
MasterJeem
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Mar 2012
Pittsburgh, Pennsylvania
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Give it some time. Those conditions aren't bad, but I let a d-47 batch get hot, tasted like thinner, I let it sit and now it's delicious



 
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Old 05-29-2012, 03:08 AM   #13
WIMARIPA
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Feb 2011
Philadelphia, PA
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Is their 3 week mead any good? I would be really surprised...

 
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Old 05-29-2012, 03:21 AM   #14
AZ_IPA
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Quote:
Originally Posted by fargo234 View Post
Ok roadymi... I have a question for you (and all those that say "let it age"). There's a brand spankin' new meadery here in TX. The Dancing Bee Winery. http://dancingbeewinery.com/ Not too far from my hometown, I talked with them pretty extensively. They were kinda excited that I used their honey in some of my homebrews. Even more excited when I bought 24 lbs to make mead. They even said they wanted to try it. (Yeah. No.)

It takes them THREE weeks from pitching the yeast, to selling the wine. I haven't been by to ask them, so I'll ask you. How is it they can make sweet delicious awesomeness in three weeks, but it takes us over a year?
Aeration, staggered nutrient additions, proper pitching rates, controlled fermentation temps, degassing, pH management, and filtering can turn meads around pretty quick. Three weeks seems quick, but I've had meads at six to eight weeks that are good.

 
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Old 05-29-2012, 11:54 AM   #15
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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/\ Yeah what AZ IPA said......I'm no scientist but I think for mead making......for some reason.........perfect technique is everything. The commercial meaderies are much more likely than us average Joes to have the equipment and the experience and the time to control all of the variables.
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Old 05-29-2012, 03:55 PM   #16
TheBrewingMedic
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Dec 2011
Stanfordville, NY
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Quote:
Originally Posted by AZ_IPA View Post
Aeration, staggered nutrient additions, proper pitching rates, controlled fermentation temps, degassing, pH management, and filtering can turn meads around pretty quick. Three weeks seems quick, but I've had meads at six to eight weeks that are good.
And even with all of these factors under precise control, take a bottle of their 3 week old good stuff and hide it somewhere for 6 months and try it. You will notice a difference.
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Old 05-29-2012, 04:56 PM   #17
fargo234
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Jan 2011
Houston, TX
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Ah. Excellent points. I'll let this bottle sit the dark for a while longer. If it doesn't get any better I can always use it to clean my paint brushes.

 
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Old 06-07-2012, 01:04 AM   #18
dmomo
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Dec 2011
Boston, MA
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I'm with roadymi. Let that sucker age! It sounds like your standard "green mead" problem. The turpentine taste goes away.

As for the oranges, were they peeled or unpeeled? Either way, age should mellow that out. Try to imagine how it would taste beyond the harsh turpentine flavor.

 
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Old 06-07-2012, 01:06 AM   #19
dmomo
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By the way. I was given some awful port that someone made for their wedding about 6 years ago. I found an extra bottle three months ago. It was awesome!

 
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Old 06-07-2012, 01:24 AM   #20
tuumi
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Feb 2011
Roseville, Michigan
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I'll parrot what everyone else is saying. D47 at those fermentation temps can create a lot of fusel alcohols and take a long long time to age out. Set this away for awhile and forget about it.



 
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