Hi folks,
So I just tasted my second batch of mead, which I cooked up in February of 2011. It's been sitting quietly in the cellar all this time, and it's absolutely crystal clear. I grabbed a quick taste with a wine thief, and it's got a little heat on the back end and a very definite honey taste to it. I liked it, but I can't really be sure it's "done". I'd imagine it's finished with all the fermentation it's going to do, but it's much sweeter than the last batch. I'm attributing this to using a proper mead yeast, whereas the first batch I used a champagne yeast and it came out quite dry.
I'm largely happy with the flavor, but I want to avoid any bottle bombs (I had one last time). After this long, should I need to worry about campden and such? I've never used a stabilizer before, so it's all new to me.
So I just tasted my second batch of mead, which I cooked up in February of 2011. It's been sitting quietly in the cellar all this time, and it's absolutely crystal clear. I grabbed a quick taste with a wine thief, and it's got a little heat on the back end and a very definite honey taste to it. I liked it, but I can't really be sure it's "done". I'd imagine it's finished with all the fermentation it's going to do, but it's much sweeter than the last batch. I'm attributing this to using a proper mead yeast, whereas the first batch I used a champagne yeast and it came out quite dry.
I'm largely happy with the flavor, but I want to avoid any bottle bombs (I had one last time). After this long, should I need to worry about campden and such? I've never used a stabilizer before, so it's all new to me.