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Old 11-30-2011, 02:48 PM   #1
motobrewer
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made my first mead about 1.5 months ago. just a straight show mead using a local honey. 1.107 OG, gravity about two weeks ago was 1.010.

it tastes like....honey flavored everclear, lol. is that normal at this stage?

i racked to secondary and was planning on letting it sit awhile, total 1-2 years. is bulk age preferred or bottle age?
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Old 12-06-2011, 12:13 AM   #2
MedsenFey
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Quote:
Originally Posted by motobrewer View Post
it tastes like....honey flavored everclear, lol. is that normal at this stage?
Yep, that sounds like young mead - especially if the fermentation temp was a little high. If you give us the recipe details, we may be able to say more.

Bulk vs. bottle aging has not been rigorously tested. I think you can age either way. I do bulk aging because I don't want to waste time bottling something until I'm sure it is going to be good.
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Old 12-06-2011, 02:45 AM   #3
FeelinKindaGiddy
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[QUOTE=
Bulk vs. bottle aging has not been rigorously tested. I think you can age either way. I do bulk aging because I don't want to waste time bottling something until I'm sure it is going to be good.[/QUOTE]

DITTO! Bulk age and rack at least, twice.

 
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Old 12-06-2011, 02:40 PM   #4
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I am no mead pro, but with the few batches I have made I can attest to something magical happening after 9+ months.

I tend to prefer extended bottle conditioning, but only because I lack the additional primary fermenters to keep one tied up for that long. I had good results with my JOAM in bottles for aging.
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Old 12-06-2011, 09:30 PM   #5
motobrewer
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recipe was just 14 pounds of honey, enough water get 1.108 or so. D47, staggered nutrient addition during first 3 days. aerated like crazy as well.
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The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.

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Old 12-07-2011, 12:23 AM   #6
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And what temperature did you maintain?
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Old 12-07-2011, 12:34 AM   #7
motobrewer
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basement was at 62F. that's all the temp control I had. bubbled pretty consistently for a good 4 weeks
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The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.

"A Wicked Beverage," New York Times, April 10, 1894

 
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Old 12-07-2011, 01:02 AM   #8
MedsenFey
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Yep, you probably just have young mead. Age will transform it into something very different.

And just to be technical, what you have is a "traditional mead." The term "show mead" is reserved for meads made without the addition of nutrients or any other additives except honey, water and yeast.
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Old 12-07-2011, 01:59 PM   #9
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Quote:
Originally Posted by motobrewer View Post
recipe was just 14 gallons of honey
What did you do, ferment this in a 55-gallon drum?

 
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Old 12-07-2011, 02:55 PM   #10
motobrewer
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Quote:
Originally Posted by MedsenFey View Post
Yep, you probably just have young mead. Age will transform it into something very different.

And just to be technical, what you have is a "traditional mead." The term "show mead" is reserved for meads made without the addition of nutrients or any other additives except honey, water and yeast.
oh, that's good to know. also, it was a honey blend as well. so, I think that also knocks me out of show mead category

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What did you do, ferment this in a 55-gallon drum?
lol, ah, yeah, poundage. speaking of, i did ferment in a bucket, and it turned it kinda....yellowish. is this normal?
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The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.

"A Wicked Beverage," New York Times, April 10, 1894

 
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