Hello all.
First thread, but I’ve been lurking for a while.
Barely started making mead, about 3 months, loosely following recipes and experimenting, it’s been good fun.
Now I have a question.
I’m revisiting my first recipe, a spiced apple mead (Cyser?), with new knowledge and proper equipment.
I added bentonite clay prior to racking and was left a good deal of watery lees after siphoning off the all the clear booze. Wasn’t sure what to do with it, so I put it into a container and left it open in a refrigerator. Now, after a week or so, it’s settled down again in the container with about a cup of clear on top, decided to siphon that off and had a taste.
It was delicious.
Much better than the rest of my batch, which is coming along just fine, but this small amount was sweeter, more aromatic, and didn’t assault your nose when trying to drink it.
My question is, what happened? Why is the small amount, left on lees in the fridge, leagues ahead of what have still in a carboy.
First thread, but I’ve been lurking for a while.
Barely started making mead, about 3 months, loosely following recipes and experimenting, it’s been good fun.
Now I have a question.
I’m revisiting my first recipe, a spiced apple mead (Cyser?), with new knowledge and proper equipment.
I added bentonite clay prior to racking and was left a good deal of watery lees after siphoning off the all the clear booze. Wasn’t sure what to do with it, so I put it into a container and left it open in a refrigerator. Now, after a week or so, it’s settled down again in the container with about a cup of clear on top, decided to siphon that off and had a taste.
It was delicious.
Much better than the rest of my batch, which is coming along just fine, but this small amount was sweeter, more aromatic, and didn’t assault your nose when trying to drink it.
My question is, what happened? Why is the small amount, left on lees in the fridge, leagues ahead of what have still in a carboy.