Lookin4space
Member
Okay Guys, I'm a bit of an experimenter when it comes to mead. I've made good batches and BAD batches, but this is a little new for me:
I started a batch of mead in December flavored with Korean barley tea, hops, lemon, molasses, and a few other things. The idea was to make a strong honey ale of sorts. Well, six months and a few rackings later, I've decided to rack it into a bottling bucket and put it in the freezer this morning. I'll check on it tonight and start skimming off ice crystals as they form until it stops producing them. Then I think I might tke it out and age it for a few months with oak chips, then a little longer to create a fortified mead (honey jack).
Any thoughts?
I started a batch of mead in December flavored with Korean barley tea, hops, lemon, molasses, and a few other things. The idea was to make a strong honey ale of sorts. Well, six months and a few rackings later, I've decided to rack it into a bottling bucket and put it in the freezer this morning. I'll check on it tonight and start skimming off ice crystals as they form until it stops producing them. Then I think I might tke it out and age it for a few months with oak chips, then a little longer to create a fortified mead (honey jack).
Any thoughts?