Ceedubya
Well-Known Member
So I was cleaning out my brew closet and came across the 5 gallons of mead I brewed a year and 9 months ago (March of 2009). I had racked it the first couple of times and then kind of forgot about it 
It has since been bulk aging in a corny keg in the closet. Every once in awhile I would remember it, then soon forget it again.
I set it up on the counter last night and pulled the release, of course there was zero pressure so I was concerned about oxidization. Although, it is a champagne mead.
I just pulled a sample off, and I gotta say its pretty dang good!! clear, clean, little honey flavor, and LOTS of booze smell and you can definitly tell its in there! :rockin:
there may be a little off flavor, but I'm not sure..... It may require additional testing!
My plan has always been to force carb cuz I like it bubbly. I plan to rack to a clean corny this evening and force carb. I am wondering if I should add some cranberry, or other "dry" juice, to cover up any potential off flavors and add some additional depth to the drink?
What to you all think?
It has since been bulk aging in a corny keg in the closet. Every once in awhile I would remember it, then soon forget it again.
I set it up on the counter last night and pulled the release, of course there was zero pressure so I was concerned about oxidization. Although, it is a champagne mead.
I just pulled a sample off, and I gotta say its pretty dang good!! clear, clean, little honey flavor, and LOTS of booze smell and you can definitly tell its in there! :rockin:
there may be a little off flavor, but I'm not sure..... It may require additional testing!

My plan has always been to force carb cuz I like it bubbly. I plan to rack to a clean corny this evening and force carb. I am wondering if I should add some cranberry, or other "dry" juice, to cover up any potential off flavors and add some additional depth to the drink?
What to you all think?