I'm new to Mead and have made a few recipes that you would age for several months to a year, and then some that were Quick or Short Mead's that must be consumed in about a month or so.
My questions is this, what makes the difference between conventional Mead's and Quick Mead's as far as aging?
Also, can you simply change a Quick Mead so that you can age it?
My questions is this, what makes the difference between conventional Mead's and Quick Mead's as far as aging?
Also, can you simply change a Quick Mead so that you can age it?