Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Oak aging mead.
Reply
 
Thread Tools
Old 11-02-2013, 10:03 PM   #1
songe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Kristiansand, Norway
Posts: 155
Liked 9 Times on 9 Posts
Likes Given: 3

Default Oak aging mead.

Soo. I have 3 Gals of plain mead clearifying and aging in secondary fermenter right now... and was thinking of how fun it would be to oak age 1 gallon of it.

My question is. For how long do i put it on oak for?


songe is offline
 
Reply With Quote
Old 11-03-2013, 12:43 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,371
Liked 6019 Times on 4290 Posts
Likes Given: 1548

Default

Quote:
Originally Posted by songe View Post
Soo. I have 3 Gals of plain mead clearifying and aging in secondary fermenter right now... and was thinking of how fun it would be to oak age 1 gallon of it.

My question is. For how long do i put it on oak for?
This is going to sound like a smart alec answer, but "as long as it takes" is the best answer.

I don't mean it to be snarky at all. It's just that it depends on if you're using cubes or chips; American vs Hungarian or French oak; the toast of the oak; the amount of tannin already in the mead; the acid balance; and probably more.

What I do is rack the wine/mead/beer onto the oak (usually 1 ounce or so per 3 gallons) and wait about two weeks and them take a tiny sample for a taste. If it's not quite enough, I go another week.

The goal is to go just a wee bit too much. That's because the oak will age out rather well, and rather quickly, as long as it is just a tiny bit too much.

I like to use medium French toast for lighter wines like pinot noir, but American oak for a more bold oak flavor.

The light oak toasts provide more vanilla notes, while the darker toasts give more tannins, so you may want to go with a light toast for a hint of vanilla/oak for the mead.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
 
Reply With Quote
Old 11-03-2013, 12:47 AM   #3
songe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Kristiansand, Norway
Posts: 155
Liked 9 Times on 9 Posts
Likes Given: 3

Default

Hmm oak chpis from sherry barrels.. would that work out? or frensh medium toast like http://www.bryggselv.no/products/eik...ium-toast-250g once
songe is offline
 
Reply With Quote
Old 11-04-2013, 05:02 PM   #4
Matrix4b
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 622
Liked 36 Times on 32 Posts

Default

Quote:
Originally Posted by songe View Post
Hmm oak chpis from sherry barrels.. would that work out? or frensh medium toast like http://www.bryggselv.no/products/eik...ium-toast-250g once
I see no problems with this. Chips do release the flavor quicker than cubes and spirals. I personally go 3 weeks for 1 oz in a 5 gal batch. I have found that this is light enough of a touch so that the oakyness isn't there but the flavor is enhanced. Also, don't forget to save those oak chips and put them in you smoker. It makes a great flavor for the meat or fish.

I would go with medium toast oak unless you want that smokyness that is reminicent of scotch. I have found that it is a very good flavor but something that it's appropriate for all batches. Light toast has some floral notes and medium toast is a rounded almost vanilla notes. This is ofcourse with america oak chips that I have used.

Matrix
Matrix4b is offline
 
Reply With Quote
Old 11-04-2013, 11:05 PM   #5
Atek
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Boise, Idaho
Posts: 418
Liked 23 Times on 19 Posts
Likes Given: 83

Default

I have used french oak medium toast spirals with not great results. Though this could be a matter of opinion, I am of the mind that the mead needs to be 12-14% for oak. The mead I used french oak with was between 10-11% and it simply doesnt have what it takes to mesh with the oak. French oak can sometimes lend a trashbag type aroma/taste as well, key word there is "sometimes". I'd have to check with my enology teacher to get more specifics on that.
__________________
"Gaurd your honor, let your reputation fall where it will, and out live the bastards."
Atek is offline
 
Reply With Quote
Old 11-05-2013, 09:11 PM   #6
Yohef
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Location: , New Hampshire
Posts: 38
Liked 4 Times on 3 Posts

Default

I have only oaked a single 1 gallon batch so far, so I am not very experienced, but I would also think that it depends greatly on the individual Mead. If it is rich and hearty with a lot of "body" like a semi sweet wildflower mead with 14-15% than you would probably want to oak it a little more hardcore than something delicate like say a dry clover mead at about 11-12%. It also depends a lot on what you like, like yooper said "as long as it takes", oak it until it is to your liking.


__________________
Honey makes everything better... even bacon.
Yohef is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
When aging mead?????? thedude00 Mead Forum 9 02-16-2012 06:32 PM
Aging a mead KJohnson Mead Forum 10 01-31-2011 09:28 AM
aging mead Tdawg Mead Forum 11 08-19-2010 08:52 PM
Mead aging dinich Mead Forum 2 11-19-2008 03:41 AM
Aging Mead mozicodo Mead Forum 2 11-17-2008 05:55 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS