Mead Mixology?

[begbie1976]

Evening all!

Just checked the sg on both of my brews - a Viking Blood clone and a Mojito Mead. They were at 1.032 (OG 1.09) and 1.04 (OG 1.14) respectively - still some fermenting to go, and both need to clear somewhat too. I just wanted to see where each was... and get a taste! Both tasted amazing, especially the clone.

Anyway, I wondered what it would taste like if I blended both samples together... wow! And the colour was great too. The red of the clone mixed with the yellow/orange mojito made a strange pinky grapefruit juice colour. I'm now toying with the idea of using the finished products to blend and bottle.

Anything I should look out for when doing this? If both ferment to dry, there shouldn't be any risk of fermentation kicking up again when blended?

Just thought I'd share and seek advice. Thanks in advance for any feedback.

 

[CKuhns]

If both fermented dry, 1.000 or less then no concern about kicking off another ferment. Yeast need sugars.

With that said, the flavor will change significantly when near 1.000 and may not be like what you are expieriencing in a must that is much sweeter.

 

[madscientist451]

I'm now toying with the idea of using the finished products to blend and bottle.

Anything I should look out for when doing this? Thanks in advance for any feedback.

My 2 cents would be to let the mead age before doing any blending. Flavors can change during aging and if you blend first, the final flavor might be different than you expect.

 

[begbie1976]

Advice well received guys. Thanks. I'll let them run their course and see how they turn out and decide what to do.