I started brewing in July 2007. My brew log tells me that I made the only mead I ever tried on Oct 4th 2007. It was a simple mead. a small batch:
3L mineral water
black tea and fresh lemon juice (not sure what amount these were).
OG = 1.100
I was new to brewing and didn't even log the yeast strain, but I think it was Munton's gold.
I bottled it while it was still murky, when the fermentation almost stopped. It finished sweet and highly carbonated.
Along the years I tasted a few bottles, and found it unpleasant and plain.
Since then, I got many beer batches under my belt (and into my belly).
In the last few months I was so busy I didn't have time to brew, so I ran low on beer. I went through the bottle boxes and found these babies. After cooling, I opened one with my dad, and we were amazed!
The look was already there 3 years ago, but now it had a delicate honey and white wine aroma. My dad said something like "Why isn't this one of the best selling drinks in the country??"
The sad part is that I only have about 5 bottles left.
I think 3 will remain to be tasted each fall.
So now I think I'll make 2 or 3 batches of 10L mead.
I have a few questions , after all I'm a still a beginner in mead.
- Is 4 years a normal minimal period for mead to mature?
- I used "weak" beer yeast here, so I guess that's why it turned out sweet. Can I do the same recipe, but with wine yeast and get a sparkly dry mead?
- How long before I should bottle?