Hi all,
I recently started my first batch (two gallons traditional dry).
Initially fermented the whole batch in a 3 gal carboy for 27 days, then refrigerated for 48 hours and racked it into 2, 1 gal carboys to age. I added a vanilla bean to one (metheglin i guess) and left one pure.
They have been aging for about 3 months since racking, both have clarified nicely, and neither have had any bacterial growth or unwanted fermentation signs that I can tell and I must say i am quite pleased, however, over the past three weeks or so, I have noticed the color of both meads has begun to darken significantly, almost darker than the honey i used was.
This may be a complete newbie question but, is darkening normal during aging? For the life of me I cant seem to find much information on this, even searching the forums.
Thanks to any who can shed some light on this for me.
Recipe:
-7.25 lbs Sour Wood Honey (a lesser know Appalachian variety similar to
wildflower but sweeter with a savory-tart finish believed to come from dogwood blossoms)
-wyeast 4632 (comes with its own nutrient pack)
-1 tsp. fermaid K for good measure
-springwater
-1 vanilla bean added to 1 of the 1 gallon carboys
I recently started my first batch (two gallons traditional dry).
Initially fermented the whole batch in a 3 gal carboy for 27 days, then refrigerated for 48 hours and racked it into 2, 1 gal carboys to age. I added a vanilla bean to one (metheglin i guess) and left one pure.
They have been aging for about 3 months since racking, both have clarified nicely, and neither have had any bacterial growth or unwanted fermentation signs that I can tell and I must say i am quite pleased, however, over the past three weeks or so, I have noticed the color of both meads has begun to darken significantly, almost darker than the honey i used was.
This may be a complete newbie question but, is darkening normal during aging? For the life of me I cant seem to find much information on this, even searching the forums.
Thanks to any who can shed some light on this for me.
Recipe:
-7.25 lbs Sour Wood Honey (a lesser know Appalachian variety similar to
wildflower but sweeter with a savory-tart finish believed to come from dogwood blossoms)
-wyeast 4632 (comes with its own nutrient pack)
-1 tsp. fermaid K for good measure
-springwater
-1 vanilla bean added to 1 of the 1 gallon carboys