Newb question. I searched for an answer and didn’t find a good one, so sorry if there’s a thread I missed.
I know mead has to age forever, but what are the advantages/differences in bulk aging versus bottle? I have a raspberry melomel that has been aging for three months. All signs of fermentation stopped a month ago, it’s been racked twice — once onto more raspberries, once to clear.
I’d love to stabilize and bottle it now, and have the carboy freed up, and let the melomel age another 6-9 months in bottle.
Is there a reason this would be inferior to letting it continue to age out in the carboy?
I know mead has to age forever, but what are the advantages/differences in bulk aging versus bottle? I have a raspberry melomel that has been aging for three months. All signs of fermentation stopped a month ago, it’s been racked twice — once onto more raspberries, once to clear.
I’d love to stabilize and bottle it now, and have the carboy freed up, and let the melomel age another 6-9 months in bottle.
Is there a reason this would be inferior to letting it continue to age out in the carboy?