ArcaneXor
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I made a gallon of spiced orange mead a couple of months ago (OG 1.100 - clover honey, orange juice, spices, Montrachet yeast) that I am planning to bottle and carbonate.
1.) Is "lagering" meads recommended, or should I just bulk age it at room temperature?
2.) What additives work well for back-sweetening meads? I'd like to leave some bottles dry and make some of them sweet to compare the taste.
3.) What about bulk aging vs. aging (carbonated) in the bottle? Is one preferable over the other?
4.) Realistically, how long does a mead of this OG need to age before coming into its prime?
1.) Is "lagering" meads recommended, or should I just bulk age it at room temperature?
2.) What additives work well for back-sweetening meads? I'd like to leave some bottles dry and make some of them sweet to compare the taste.
3.) What about bulk aging vs. aging (carbonated) in the bottle? Is one preferable over the other?
4.) Realistically, how long does a mead of this OG need to age before coming into its prime?