Aging Mead in a Carboy

[shadz78]

Ok, so normally I bottle and drink my mead almost immediately, but I am now aging one of my last brews in a carboy. I have a few quick questions:

1. While it is aging, it sometimes has condensation on the inside of the carboy, between the top of the mead and the stopper. Is this a concern or an indication of something to watch for?

2. While aging, do you need to rack off every once in a while or just let it sit? I've already racked it twice (once off the lees and another after the addition of potassium sorbate and metabisulfite), into a clean carboy.

3. Any other recommendations for properly aging?

Thanks All!

 

[IAmPistolPete]

My $0.02

1. While it is aging, it sometimes has condensation on the inside of the carboy, between the top of the mead and the stopper. Is this a concern or an indication of something to watch for? It may happen from time to time when temps fluctuate but no concern.
2. While aging, do you need to rack off every once in a while or just let it sit? I've already racked it twice (once off the lees and another after the addition of potassium sorbate and metabisulfite), into a clean carboy. If it's already cleared/fined then you probs won't need to but if not then wait till it's crystal clear & rack.
3. Any other recommendations for properly aging?
- keep in mind sunlight & oxygen are the enemies of meads/wines/beer. I keep a t-shirt over my carboys to protect from light damage & strong temp swings
- if you do rack try to purge with CO2 or the canned "wine preserver" to prevent oxidation.
- keep an eye on airlocks levels if being used instead of solid bungs
- doesn't hurt to take a sample now & then to monitor progress & follow the changes it goes thru. Often times it may fluctuate from great to crap & back to great as it mellows. Again beware of oxygen exposure any time you open the bung

 

[Maylar]

Condensation isn't a big deal. But I don't use plastic carboy buckets for aging because of the large area for exposure to oxygen. Sulfite will help as an antioxidant but I feel it's still tempting fate for long term aging. My process involves racking to sealed glass carboys with minimal neck space, as in the photo below. Some folks will rack again if there's any more than 1/4" of lees, but I'll allow a light dusting of lees to settle in the bottom rather than racking again and risking more head space. Ideal conditions:

 

[shadz78]

For reference, this is currently how I have it. I'm not planning a long aging, only about 3 months, to see how it turns out. It's on the counter in my kitchen, no sunlight to that area, so it is safe from that and since it's in the house, climate controlled at no more than 75 degrees.

 

[IAmPistolPete]

Even indirect light can harm your bev. Put it in a dark cabinet or throw a towel or t-shirt over it. No diff from a beer or wine.
Also beware that's a decent sized headspace. Optimally you want to go up to the neck to minimize surface-to-air ratio. Get a can of "wine preserver", about $8-10. It's inert gas. Spray it in to displace what is likely ambient air from racking. Alternatively you can add sanitized glass marbles to displace the headspace.

 

[IAmPistolPete]

Even indirect light can harm your bev. Put it in a dark cabinet or throw a towel or t-shirt over it. No diff from a beer or wine.
Also beware that's a decent sized headspace. Optimally you want to go up to the neck to minimize surface-to-air ratio. Get a can of "wine preserver", about $8-10. It's inert gas. Spray it in to displace what is likely ambient air from racking. Alternatively you can add sanitized glass marbles to displace the headspace.

 

[Yooper]

For reference, this is currently how I have it. I'm not planning a long aging, only about 3 months, to see how it turns out. It's on the counter in my kitchen, no sunlight to that area, so it is safe from that and since it's in the house, climate controlled at no more than 75 degrees.

Too much headspace, too bright light, and too warm.

 

[Closet Fermenter]

Too much headspace, too bright light, and too warm.

I’ve got my first batch, (JAOM), in the closet clearing up right now. It was started back in July. Some of the fruit is starting to drop. My temperature is similar to OP’s

What temperature do you recommend for long term aging? I was thinking about letting this one sit perhaps until mid-February.

 

[Yooper]

I’ve got my first batch, (JAOM), in the closet clearing up right now. It was started back in July. Some of the fruit is starting to drop. My temperature is similar to OP’s

What temperature do you recommend for long term aging? I was thinking about letting this one sit perhaps until mid-February.

The JOAM is pretty quick- I'd probably try to keep it in the 60s for best flavor, but it's pretty quick compared to traditional meads.