Oaking melomel

[SimPilot]

Are there any guides or personal experience with oaking melomel mead?

Also I'm trying to see difference between french and american oak.

The reason I'm asking - I have blackberry and blueberry melomels, one is dry and another approaching dry. I want to raise taste from dry without adding honey.... but I'm not sure if "vanilla" taste is compatible with either fruit.

Any 2c?

 

[Dan O]

Are there any guides or personal experience with oaking melomel mead?

Also I'm trying to see difference between french and american oak.

The reason I'm asking - I have blackberry and blueberry melomels, one is dry and another approaching dry. I want to raise taste from dry without adding honey.... but I'm not sure if "vanilla" taste is compatible with either fruit.

Any 2c?

Here's an article by Dr. Bray Denard, ( father of the BOMM) that deals with oaking. Maybe something in here can answer your question.
I hope this helps you.
Happy meading

Oaking article

https://www.denardbrewing.com/blog/post/oak-mead/

 

[SimPilot]

I've read that sometime ago. Thanks.

 

[Dan O]

I've read that sometime ago. Thanks.

Sorry. Wish I could help more

 

[Srimmey]

3.5 months seems like an eternity to oak something… i have a Cherry mead that I made some horrible mistakes in primary. Now it’s my test subject for 3.5 months of oaking.

 

[SimPilot]

I have spiral American light toast oak which according to their manual will take less than 6 weeks. I'm testing it on blackberry dry and blueberry 1.004ish. It will probably take 4 days IMHO. I'm doing half stick on each.