trbig
Well-Known Member
- Joined
- Feb 11, 2013
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I made a 6 gallon batch of simple mead using Red Star Pasteur Champagne yeast. That was July, it's on it's 3rd racking, and it's still not cleared up. I don't want to start throwing additives in it, so I decided to cold crash it in the fridge. I pulled a bottle off of it and the taste is much better than the first racking, (Rocket fuel) so it's aging well.
After a few days in the fridge, the mead still hadn't cleared much, so I called that idea a loss and pulled it out. Well, after a week, the bottle I pulled off that was in the fridge as well is nice and clear with the sediment in the bottom. So, it looks like that will work, I just didn't leave it in long enough.
All that for my actual question. If I leave the mead in the fridge for an extended period, will it continue to "Age", or do I need to bring it back out to room temps for that to happen after it clears? Not exactly sure what's going on chemically in the process.
After a few days in the fridge, the mead still hadn't cleared much, so I called that idea a loss and pulled it out. Well, after a week, the bottle I pulled off that was in the fridge as well is nice and clear with the sediment in the bottom. So, it looks like that will work, I just didn't leave it in long enough.
All that for my actual question. If I leave the mead in the fridge for an extended period, will it continue to "Age", or do I need to bring it back out to room temps for that to happen after it clears? Not exactly sure what's going on chemically in the process.