Bulk vs Bottling Aging Mead (5 Years Later)
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- Опубліковано 6 жов 2024
- Today I'm continuing my test of how bulk vs bottle aging mead changes over time. This mead was a pear, fenugreek and cilantro mead that I decided to run this test with about 5 years ago. I left one gallon of it to bulk age and then I bottled quite a few bottles to taste over time. Special thanks to BC from @DointheMost for being a part of this tasting!
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It's an interesting experiment that, at least, shows that if you got a carboy hanging around, as long as it is protected from oxigen, it's equivalent to bottle aging.
I don't believe heat cycling would matter much aging in glass. Could definitely be wrong, but temperature cycles are for cask aging where it literally moves the product into and out of the wood over 5, 10, 15, even 20 years of aging. And it concentrates the product a bit through evaporation. None of those things are going to happen in glass.
Really Appreciate Your Video , Thanks ! 🐯🤠
Busy Day Today , for some reason . Racked a 6.5 Gallon of Apple 🍎🍏into Secondary . Cleaned out the Freezer , Getting ready for this season . Started a 6.5 Gallon of Fig and 5 Gallons of Blueberries 🫐 . Boiled 144 Eggs 🥚, 12 Dozen of EM , Shelled and Pickled EM with Mini Sweet Pepper's 🫑🌶️ , Carrots and Red ♥️ Onions 🧅 . NOW I'm working on Pickling Cabbage 🥬 , about 5 Gallons of EM .
🐯🤠
Such a great combo
damn 90 seconds in and i'm getting yelled at
Just like my honeymoon
@@Funpants94 😉😂
"You're not sticking this one in the fridge for later" .... says who? Don't judge me!
My guys, I got a complex question.
I need to reduce the acidity of a homebrew without, hopefully affecting the flavour too much.
Can I dump a load of baking soda into it? Or is there a better option?
There is a brew powder that is designed to raise PH. Not sure how I feel about baking soda. If it’s an acid issue tannin though in aquarium would as drift buffers ph down. Might possibly pull up PH a little. I rarely have acid issues so in start of brew use a powder like calcium carbonate. Maybe baking soda route works (Calcium bicarbonate) but avoid any that has additives if you can. Some are scented or tailored for non culinary uses.
W mead guy
I am curious about the taste. I know you guys have talk about it, but I am confused still. Which one do you like more flavorful?
How long should you leave it in the carboy after fermentation finishes before bottling? Just till it’s clear? Asking for a friend…who wants his carboys back to ferment the next batch
I would just wait until it's clear ish! Or when you feel like the yeast have settled at the bottom at least.