philthycoder
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- Jan 27, 2009
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I made a batch of this about 40 days ago and finally tasted it before planning on bottling it. After noticing a rocketfuel quality, i reracked to another secondary. I followed the recipe exactly and backsweetened with the semisweet amount, using the proper amounts of Campden and sorbate. I was skeptical of getting a drinkable mead in 35 days and now I'm convinced it's not possible. Am I unlucky/crappy or have people gotten good results after the minimal time?
I think the difference in individual opinion regarding what a constitutes a 'drinkable' mead accounts for differing opinions of the final product. I too made this recipe and followed the ingredients and additions exactly, and while I would call it 'drinkable' at the 5-week mark, it definitely still had characteristics of a young mead, i.e. some hot alcohol flavor and a general 'rawness'. It wasn't raw enough to keep my friends from polishing off the one gallon batch in the space of a weekend though