I made a simple lemon mead in September.
Test batch for myself: Honey, water, Whole lemon rind and dry yeast (plus feeder). 1 gal.
Fermentation went well, no complaints.
But then I forgot it...Now some 8 months later, I have rediscovered it. Lemon rind still inside.
I racked it off, taste tested it and checked gravity. Looks OK, Smells OK and Tastes OK.
Now left in a dark place, to chill for another 3-6 months.
The rind seems fine, no major issues, similar to when it went it and I would expect that given it was all sterilized and has been sealed for so long in sugar/alcohol.
I'm wondering though if anyone has ever experienced similar and care share insights/advice. Should I ditch it and start over? Let it chill and allow the gods to do their work?
Test batch for myself: Honey, water, Whole lemon rind and dry yeast (plus feeder). 1 gal.
Fermentation went well, no complaints.
But then I forgot it...Now some 8 months later, I have rediscovered it. Lemon rind still inside.
I racked it off, taste tested it and checked gravity. Looks OK, Smells OK and Tastes OK.
Now left in a dark place, to chill for another 3-6 months.
The rind seems fine, no major issues, similar to when it went it and I would expect that given it was all sterilized and has been sealed for so long in sugar/alcohol.
I'm wondering though if anyone has ever experienced similar and care share insights/advice. Should I ditch it and start over? Let it chill and allow the gods to do their work?