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Old 10-22-2011, 01:26 AM   #511
dummkauf
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Dec 2009
Minneapolis MN
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Quote:
Originally Posted by RandomBeerGuy View Post
@ yooper, I am trying my hand a mead today, Is the honey just used for the sugars or does really have a slight honey flavor? I have tasted a mead before and I didn't get any honey flavors. It was like stale alcoholic water.
The honey you use should definitely affect the flavor. Not sure what meads you had before(homebrew or commercial), but that sounds very very wrong to me.

That said, if you load the mead up with herbs, or other flavorings, I could see how you could over power the honey flavors too. Plus a really dry mead would not have nearly as much honey flavor as a sweet mead.



 
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Old 10-22-2011, 02:20 AM   #512
2brew1cup
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Sep 2011
Providence, RI
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After a month of fermentation or so.. How long (minimum) should this age for?

underground and under the influence


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Old 10-23-2011, 03:49 AM   #513
dummkauf
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Dec 2009
Minneapolis MN
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Quote:
Originally Posted by 2brew1cup View Post
After a month of fermentation or so.. How long (minimum) should this age for?

underground and under the influence
Age it til it's drinkable....which seems to be the general rule of thumb for most meads.

The last batch of this I made was aged 3 months in the carboy, bottled, and then aged another 3 months before it was drinkable, though it was another 6 months later(1 year total) until it was really tasty.. However I also use wine yeast for this, I believe the point of the bread yeast is that it will not get the ABV as high, and sweeter meads tend to not need to age as much.

My suggestion would be to let it age, pull samples, and bottle when you like the samples(assuming it's cleared by then anyway).

 
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Old 10-23-2011, 10:46 PM   #514
salli4102
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Sep 2011
brandenburg, ky
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Quote:
Originally Posted by 2brew1cup View Post
After a month of fermentation or so.. How long (minimum) should this age for?

underground and under the influence
I aged mine two months in the carboy and a month in the bottle before I drank any. It was alright then. But the longer the better. If I'd have let the bottles sit for another month I beleive it would have been primo but I just couln't stop drinking the stuff. I followed the recipe exactly.

 
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Old 10-24-2011, 11:19 AM   #515
DeadNutsBrewing
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Dec 2010
Franklinton, NC
Posts: 21

Mine has been in bottles almost 7 months now

 
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Old 10-25-2011, 01:52 PM   #516
RandomBeerGuy
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Sep 2011
Tacoma, Wa
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Ok I brewed this recipe on sunday. I have to say its super easy process, I added fresh squeezed peach juice and it rocks. I got active fermemtation within a couple hours of pitching. Its awesome! Since its my first mead once its done fermenting I'll drink it. Then make a new batch in January and then I'll let it sit for a year.
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Old 10-25-2011, 02:06 PM   #517
CreamyGoodness
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Jul 2011
Astoria, NY
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What I really need is a tea-totaller friend with a basement. Id hide my bottles there for aging where they are out of reach. At this point I have been making and drinking at a good clip.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 10-25-2011, 02:43 PM   #518
bluegrassbrewer
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Sep 2009
Lexington, KY
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I have made 6 batches of this mead over the past 4 years. Last night I found a gallon jug pushed to the back of a shelf in my basement which started on 10-14-09 and racked into the jug on 12-25-09. It is by far the best tasting. Definitely worth the wait, even if the wait was accidental!

 
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Old 10-28-2011, 12:58 AM   #519
BootsyFlanootsy
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Nov 2010
philadelphia, pa
Posts: 207
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I just polished off my last 8oz bottle of this stuff last night. I will definitely put forth that this stuff only gets better with age. I had written it off as of a few months ago as far too harsh and way too astringent. HOWEVER, I had only three bottles left and I certainly am kicking myself as of now over that fact. That extra few months in the bottle certainly rounded off the rough edges and then some. I kept it still as I find it's better to sip stuff like this slowly and enjoy the tastes and aromas. Speaking of which, the smell from this stuff really was nothing short of amazing. Flowers, citrus fruits, spices, and of course honey... all mingling together and clearly perceptible from a foot or two away from the glass. It was great out of a brandy glass so you can get your nose in there and smell it as your taking a sip. The taste was pretty intense too.... honey and oranges, cloves and vanilla ... and a really nice flavor I can only imagine coming from the yeast, ( which is odd, but welcome),. I wouldn't even pair it with anything.., it stands on its own.

The only thing I have to say towards the bad is: i really can't imagine that this is different than any other mean in so far as that it really needs a proper amount of time to age. I would hate for people to think that this is something that is truly drinkable in 3-4 months time, go through the trouble and expense of making it, only to be let down by how harsh and phenolic it is at that young of an age. I'd say this really needs AT LEAST 8 months to a year to come into it's own.


Other than that, GO MAKE SOME!

 
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Old 10-28-2011, 01:09 AM   #520
Tnoodle
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Mar 2011
Tulsa, Oklahoma
Posts: 306
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I have a couple bottles that are 7 months old and it gets better and better every month. I also entered a bottle in a competition so we will see how it does.


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