MeadLover... was that old newsletter you mentioned the Foamy Express by any chance? I thought I may have recognized your original post recipe.
HanasHoney... a lot of people like to get their mead out of the primary fairly quickly. I use a bit more honey (about 3.6 pounds per gallon), so usually end up in the primary for 4-6 weeks. I then go into the secondary until I get negative pressure on the airlock (air starts getting sucked in rather than blown out). I then rack once every 6-8 weeks for about a year to clarify and age. I never use sulphites and only rarely use sorbate (usually when I want to sweeten late in the game.) I never use artificial clarifiers, but frequently use vibration (placing the carboy on top of a fridge or clothes dryer) and chilling to help with the clearing.
The important thing with the mead is that by the 6 month mark, it should taste the way you want it and be the sweetness level you're looking for, and just need to age to take the hard edges off. If you're drinking it before it's a year old, you're too anxious. If before it's 2 years old, you're missing out. I actually just gave away the last of a batch of cyser I brewed in 2001 that took the Silver in the AHA nationals in 2005. Last month, it was outstanding!!!
HanasHoney... a lot of people like to get their mead out of the primary fairly quickly. I use a bit more honey (about 3.6 pounds per gallon), so usually end up in the primary for 4-6 weeks. I then go into the secondary until I get negative pressure on the airlock (air starts getting sucked in rather than blown out). I then rack once every 6-8 weeks for about a year to clarify and age. I never use sulphites and only rarely use sorbate (usually when I want to sweeten late in the game.) I never use artificial clarifiers, but frequently use vibration (placing the carboy on top of a fridge or clothes dryer) and chilling to help with the clearing.
The important thing with the mead is that by the 6 month mark, it should taste the way you want it and be the sweetness level you're looking for, and just need to age to take the hard edges off. If you're drinking it before it's a year old, you're too anxious. If before it's 2 years old, you're missing out. I actually just gave away the last of a batch of cyser I brewed in 2001 that took the Silver in the AHA nationals in 2005. Last month, it was outstanding!!!
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