I'm looking to brew/ferment up something special that won't get opened until 5 years.
What would be my best bet for that kind of age?
Barleywine?
Cider?
Mead?
Melomel?
Pyment?
Braggot?
Other?
My only conditions is that it is something good enough for that wait and be special enough to be celebrated with.
The closest experience I have with that kind of aging is my 1+ year old apfelwein, and I've got a 1+ year braggot that is still a little hot. I'm looking for someone with personal experience in aging that long. Recipes would be a bonus. :rockin:
TIA
What would be my best bet for that kind of age?
Barleywine?
Cider?
Mead?
Melomel?
Pyment?
Braggot?
Other?
My only conditions is that it is something good enough for that wait and be special enough to be celebrated with.
The closest experience I have with that kind of aging is my 1+ year old apfelwein, and I've got a 1+ year braggot that is still a little hot. I'm looking for someone with personal experience in aging that long. Recipes would be a bonus. :rockin:
TIA