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Xixist
01-21-2009, 03:54 AM
My mango melomel fermented quickly. It began as 1.140 and ended up o.98 using 1118 campaign yeast. Peculation has ceased ,(miniscule degassing),and it is clearing nicely after only 4 months. I am planning to back sweeten and let the fermentation catch up to the extra added sugars but after that, I'm not sure how it should proceed.
My question is, what is the benefit to bulk aging? Is it simply because you can still tinker with the results, or is there a real difference in bulk vs. bottle aging? Will bulk aging remove even finer sediment that might accumulate in bottles with time?
Xixist

Oskaar
01-21-2009, 10:12 AM
Hey dude,

You can get a lot of information on bulk vs bottle aging by using the forum search tool and searching on bulk vs bottle aging.

Use "bulk aging" including the double quotes and me as the author. You'll find a link to my post here (http://www.gotmead.com/forum/showpost.php?p=95083&postcount=4)
you'll find other posts as well. Be sure to familiarize yourself with the search tool as it is not only a valuable tool; it's also part of the forum rules and terms of use you agreed to when you signed-up.

Cheers, Oskaar

Xixist
01-21-2009, 05:44 PM
Pardon my ignorance. I've never been one to follow directions and usually pay a price. Thanx for the direction. Xixist

Oskaar
01-21-2009, 07:19 PM
Pardon my ignorance. I've never been one to follow directions and usually pay a price. Thanx for the direction. Xixist

Well, I just checked my post and the http was screwed up so the link I posted about bulk aging didn't show up correctly. It's working now and should get you started.

Cheers, Oskaar