View Full Version : benefits of aging mead

10-09-2003, 10:08 AM
I made a one gallon batch of ale mead about 8 months ago. I used one pound of basswood honey and an ounce of Cascade hops (half ounce bittering, quarter ounce aroma, quarter ounce dry hop). I'm not a big fan of Cascade, as I prefer other ale hops such as Willamette, Fuggles, Kent Goldings and Hallertauer, but I had some on hand, so what the hell.

After it finished it's 4 week ferment, the Cascade flavour and aroma was so strong that it almost made me gag. I came this close (holding finger and thumb about 1/4 inch apart) to pouring the whole thing down the drain and writing the batch off as an experiment gone bad. But thankfully I put it back and let it age over the spring and summer.

I came across it the gallon jug of the formerly foul concoction this evening while cleaning out my brewing area. I tried some, and I have to admit that it wasn't bad at all. I'm glad I didn't throw it out. The strong Cascade flavour has dissipated and mellowed out a lot. I'm going to let it keep ageing for at least another six months or so. Maybe I'll bring a litre or two to my homebrew club's mead night next April.

10-17-2003, 12:06 PM
Years ago, I nearly drank the entire batch of my first mead, immediately after it was done fermenting. I saved one bottle, drank it a year later and will never touch another mead younger than 12 months. The taste difference, was night and day, I experienced the true meaning of ambrosia.

12-11-2003, 03:29 AM
Try a melomel like I just put under the recipe section. After excluding additional acids and nutrients when not needed I found my melomel better than drinkable after 5 weeks from start. If it gets any better with age I don't know if I will be able to stand it. :D