Hi All, I'm a new meadmaker and this is my first time making mead.
I really confuse about "aging" process now I have one batch of Blackberry Melomel in the secondary fermentation and it's almost 1 month in the secondary. It's a bit clear and I think it will be more clear by the next rack.
So I wonder if I rack it to the third jug and I plan to leave it like that more than 3 months maybe longer in the room temperature (28-32 C.), can we call that aging? That's the thing I really want to know.
*It's 5 litre batch size and taste quite good after racked from primary.
I really confuse about "aging" process now I have one batch of Blackberry Melomel in the secondary fermentation and it's almost 1 month in the secondary. It's a bit clear and I think it will be more clear by the next rack.
So I wonder if I rack it to the third jug and I plan to leave it like that more than 3 months maybe longer in the room temperature (28-32 C.), can we call that aging? That's the thing I really want to know.
*It's 5 litre batch size and taste quite good after racked from primary.