8 year old mead

[Action]

So was cleaning up the other day and ran across a corny keg full of mead I brewed about 8 years ago (That is what the tag says). You think it is still good ? It has been in the garage and maybe a max temp of 85. I will open it up soon, was just wondering what everyone thought.
Jack

 

[GFgray]

Only one way to find out brother

 

[AkTom]

Dude, I'd love to have a few bottles. PM me and I'll give you my address...
cheers
I'm sure it'll be more than great.

 

[Action]

as soon as I get some bottles to transfer it to I will open it.....Pretty sure I can't drink 5 gal in 1 sitting ?
Jack

 

[Horseflesh]

I still have bottles of the first thing I ever fermented... Mead... From at least 15 years ago.

And they are STILL terrible. I try one every few years.

 

[dmtaylor]

I'll bet it's still good. I just drank a 7-year old mead of mine that was still very good. It lasts pretty much forever, if treated okay.

 

[Talloak]

Update on awful/wonderful mead required

 

[homebrewer_99]

I still have bottles (straight mead, Papazian's Barkshack Ginger mead) I made over 20 years ago. They're still good. Yours should be also. Fingers crossed...

Anyone remember that Leap Year Vanilla mead project from over 2 Leap Years ago (2008?)? I think I still have about 6 bottles of it left.

 

[Jaymccue]

I’m very interested in brewing mead, how long should the fermentation be? And is it better to let it age in a keg or a oak barrel?

 

[Lefou]

My first mead brew was about two years ago.
At the time, I didn't know my butt from a hydrometer and the ABV ended up way beyond my alcohol tolerance. The wife has a use for it, though. She marinates and sears shrimp with it in lieu of cooking wines or sherry.

 

[Lefou]

I’m very interested in brewing mead, how long should the fermentation be? And is it better to let it age in a keg or a oak barrel?

This depends on your desired alcohol levels and personal tastes. "Session meads" can be done more quickly if the proper method and steps are followed.
You can generally predict a longer fermentation and aging time for mead when the alcohol content is higher because it is much like a wine as compared to lower ABV beers. At the same time, higher gravity, higher ABV beers will also require a bit longer fermentation and aging. Once you go above 8-10% ABV, the storage and preservation of wines is superior and if you desire to age it in a cask or barrel, that option is available.

So ... how patient are you? I'm not that patient, so I tend to brew more ales than meads.

 

[Jaymccue]

This depends on your desired alcohol levels and personal tastes. "Session meads" can be done more quickly if the proper method and steps are followed.
You can generally predict a longer fermentation and aging time for mead when the alcohol content is higher because it is much like a wine as compared to lower ABV beers. At the same time, higher gravity, higher ABV beers will also require a bit longer fermentation and aging. Once you go above 8-10% ABV, the storage and preservation of wines is superior and if you desire to age it in a cask or barrel, that option is available.

So ... how patient are you? I'm not that patient, so I tend to brew more ales than meads.

Thanks so much for the reply.
I’m not very patient either lol but if it’s better to age it after the fermentation then I can try to be.

 

[Lefou]

I will refer you here in case you haven't found the thread on One Month Meads ...
https://www.homebrewtalk.com/forum/threads/brays-one-month-mead.429241/

 

[BigPoppa502]

SWMBO and I drank our last bottle of a mead I put up 7 years ago (my first). It was even more delicious than the last time I recall having it, some 3 years ago. I recollect it being VERY HOT the first year at 14%. It mellowed quite nicely. I have a Cyser in primary currently - i think we may stop it a little early and back sweeten it for this falls Hallows Eve party.

 

[MaddBaggins]

I have a carboy of mead I mixed up January 2017(no boil, no pasteurize). I haven't gotten around to bottling yet. OG was 1.14 and it's been at 1.004 for close to a year. It tastes like a good chardonnay. I imagine it will taste great for years to come.

 

[homebrewer_99]

I have a carboy of mead I mixed up January 2017(no boil, no pasteurize). I haven't gotten around to bottling yet. OG was 1.14 and it's been at 1.004 for close to a year. It tastes like a good chardonnay. I imagine it will taste great for years to come.

LOL! I just found (not that it was lost) a Pear Mead (still in the primary (carboy)) that I made in Oct 2014.

Sample is fruity and flavorful, although pears don't have a distinct flavor. Very clear (bentonite added sometime last year) with a dry (not puckering) finish.

Maybe it's time I should bottle it?

Now, I'm thinking a Fruit Cocktail (in HEAVY syrup) Mead...hmmm.