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McJeff
08-30-2013, 08:02 AM
Do you ever just leave it in the primary with spent yeast and fermented fruit. Or do you always rack it out and bulk age it then?

mannye
08-30-2013, 08:46 AM
Unless there's a compelling reason to leave all that dead stuff in the must, rack it.

kuri
08-30-2013, 09:14 AM
Unless you really really like the taste of autolysis (i.e. dead yeast that spill their guts into your mead), rack to secondary. How long you can leave it in primary depends on the yeast, the temperature, and a host of other things, but in general you are best served by removing the mead from the yeast cake as soon as the fermentation has reached a stable state, i.e. as soon as the gravity stops changing.

McJeff
08-30-2013, 09:17 AM
mmmm dead yeast yum :p

Ok ty!

joemirando
08-30-2013, 11:10 AM
mmmm dead yeast yum :p

Ok ty!

Vin du Vegemite, anyone? ;)


Joe

fatbloke
08-30-2013, 11:18 AM
Vin du Vegemite, anyone? ;)


Joe
Ah well, anyone with modicum of taste prefers marmite.....

joemirando
08-30-2013, 11:20 AM
Ah well, anyone with modicum of taste prefers marmite.....

Oh, now THAT would just be gross! <lol>


Joe

Midnight Sun
08-30-2013, 04:10 PM
There are several recipes in the Proven Recipes forum that do an extended aging on gross lees. They are Oskaar's, by and large. Here (http://www.gotmead.com/forum/showthread.php?t=12062) is one such. Even if you choose not to age on the gross lees, reading the instructions regarding cap management, sur lie, etc, is time well spent.

mannye
08-30-2013, 05:37 PM
The recipe calling for it is one of those compelling reasons I talked about. :)