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Old 05-22-2007, 06:58 PM   #1
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When my blueberry Mel was half-way fermented, I tasted it and it had a wonderful blueberry flavor. Then when it finished fermenting, the nice sweet flavor changed to a very tart flavor. I used sweet mead yeast, but it still ended dry and tart.

Any thoughts on this? Should I have added the fruit in the secondary? I'm thinking of adding lactose for sweetness now.
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Old 05-22-2007, 09:03 PM   #2
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I think you did the right thing- even adding fruit in the secondary would cause it to fully ferment to dry. Is it clear and basically ready to bottle, except for the tart taste? If it is, you can stabilize with campden and potassium sorbate (rack into it and let it sit for a couple of days) and then use blueberry juice and/or sugar to taste. I'd keep it airlocked for a week or so, just to ensure fermentation has truly stopped. Then you can bottle.
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Old 05-22-2007, 09:12 PM   #3

So after bottling a mead, does it really need to age for months and years?
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Old 05-22-2007, 09:16 PM   #4
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Quote:
Originally Posted by knipknup
So after bottling a mead, does it really need to age for months and years?
Short answer:

Yes.
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Old 05-22-2007, 11:06 PM   #5
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Slightly longer answer:

Hell yes.

mike
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Old 05-24-2007, 05:12 AM   #6
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Long answer;

Aging will really improve the flavour! Do it.

steve

 
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Old 05-24-2007, 06:37 AM   #7
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even longer answer
Mine has been in temp control for 3 years and almost ready to drink... ALMOST
JJ
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Old 05-24-2007, 06:48 AM   #8
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Quote:
Originally Posted by jaybird
even longer answer
Mine has been in temp control for 3 years and almost ready to drink... ALMOST
JJ
Well, if that's the Barkshack's Gingermead, it needs to be aged! (Man, I need to try that recipe!)

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Old 05-24-2007, 06:59 AM   #9
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Quote:
Originally Posted by skou
Well, if that's the Barkshack's Gingermead, it needs to be aged! (Man, I need to try that recipe!)

steve
it is and YA I would give it about 4 years to really get good. I added rasberrys to it and really wish I hadent. but you live and learn.
JJ
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