I want my mead to last decades! I've always used a yeast nutrient with food grade urea and dap(diamonium phosphate). Raw honey, yeast, and water are the only other ingredients. Will this bring any negative aging issues? My corks are Flor quality with good temperature and humidity.
I've heard melomels are past their prime after a few years, however is it possible to preserve fruit mead for longer without chemicals? My batch of blueberry orange has fresh juice in primary with dap, and 2.5 as the original gravity, and the yeast will go to about 15%. Would you drink this after 10 or 20 years assuming I rack it clear and add nothing else? Is primary better to add fruit than secondary when you're after longevity?
Seperately my original batch of plain mead is a year old with janky corks and I was considering rebottling possibly onto fresh juice. How much faster will it spoil this way than if I just replaced the corks?
Your opinions are greatly appreciated!
I've heard melomels are past their prime after a few years, however is it possible to preserve fruit mead for longer without chemicals? My batch of blueberry orange has fresh juice in primary with dap, and 2.5 as the original gravity, and the yeast will go to about 15%. Would you drink this after 10 or 20 years assuming I rack it clear and add nothing else? Is primary better to add fruit than secondary when you're after longevity?
Seperately my original batch of plain mead is a year old with janky corks and I was considering rebottling possibly onto fresh juice. How much faster will it spoil this way than if I just replaced the corks?
Your opinions are greatly appreciated!