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lostnbronx
03-22-2005, 06:59 PM
Okay, so I opened my six-month old "Melomelon" the other day, and it's anything
but mellow! It's very noticably young, of course, but it also has a
strong alcohol heat (don't know the SG, but I was wrecked from just
two glasses of it -- and hung over the next day). Circumstances right
now won't allow me to age anything for very long (space considerations
are critical, and we'll be moving soon). This is especially saddening,
because I really believe this stuff would be sublime in a year or two.
Two pounds of clover honey went into it to make a gallon, and I'd
characterize it now as being a little on the sweet side of dry (not
quite semi-sweet). It has a beautiful amber color, with little
detectable watermelon flavor right now; but, again, I believe aging
would bring that more to the forefront.

I realize that the average refrigerator is not ment for long-term
aging, but does anybody know what the effects of such would be on a
mead? I'm talking a year or two at average fridge temps. Good? Bad?
Ugly? If this seems doable, I could put at least one bottle aside,
anyway.

-David

JamesP
03-22-2005, 09:58 PM
Refridgeration will just slow down the aging process. Certainly it will keep the mead, you just won't eliminate some of the harshness as quickly.

Dan McFeeley
03-23-2005, 06:22 AM
I realize that the average refrigerator is not ment for long-term aging, but does anybody know what the effects of such would be on a mead? I'm talking a year or two at average fridge temps. Good? Bad? Ugly? If this seems doable, I could put at least one bottle aside, anyway.

The problem with keeping mead, or wine in the 'fridge is the vibrations from the compressor. This can cause instability in the mead.

Aging is best done in wine cellar conditions, nice low temperature, about 50 or 60 degrees F, good humidity, nice and dark, quiet.