Greetings,
I started brewing last November and have been having a blast! I learn so much from lurking on this site. Thank you all for your generosity!
I tried a "succesive" fermentation back in January. I used the liquid White French White Wine yeast. I started out with 10 lbs of honey and a gallon of peach slurry in a 5 gallon carboy. It fermented to .99 fairly quickly. I racked onto another 6 lbs of honey and another gallon of peach slurry. It again went to .99. I racked again on to about 6 lbs of honey and an ounce of grated ginger. But racked it off the ginger after about a week as I didn't want it to be too strong.
So my specific gravity is 1.014 which is about what I want. The carboy is clearing nicely (I used pectin enzyme with the peach slurry at the recommended levels).
But it tastes like jet fuel, a medium sweet jet fuel, but there is no real fruit flavor or any sense of the ginger.
So I do believe that this mead will get better with age. I do believe! But I sure would like some recomendations.
Should I bulk age? Should I go ahead and bottle? Is there a chance that the peach/ginger flavors will re-appear after the alcohol ages in? Should I add some apricot necter? The mead too a long time to clear so I am really hesitant to add anything to it that will cloud it again. How about spices? Would making a spice tea be the way to go or should I rack onto whole spices?
Thanks for you time,
Leonora
I started brewing last November and have been having a blast! I learn so much from lurking on this site. Thank you all for your generosity!
I tried a "succesive" fermentation back in January. I used the liquid White French White Wine yeast. I started out with 10 lbs of honey and a gallon of peach slurry in a 5 gallon carboy. It fermented to .99 fairly quickly. I racked onto another 6 lbs of honey and another gallon of peach slurry. It again went to .99. I racked again on to about 6 lbs of honey and an ounce of grated ginger. But racked it off the ginger after about a week as I didn't want it to be too strong.
So my specific gravity is 1.014 which is about what I want. The carboy is clearing nicely (I used pectin enzyme with the peach slurry at the recommended levels).
But it tastes like jet fuel, a medium sweet jet fuel, but there is no real fruit flavor or any sense of the ginger.
So I do believe that this mead will get better with age. I do believe! But I sure would like some recomendations.
Should I bulk age? Should I go ahead and bottle? Is there a chance that the peach/ginger flavors will re-appear after the alcohol ages in? Should I add some apricot necter? The mead too a long time to clear so I am really hesitant to add anything to it that will cloud it again. How about spices? Would making a spice tea be the way to go or should I rack onto whole spices?
Thanks for you time,
Leonora