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Chauvan
11-06-2003, 07:13 PM
I have a 1 gallon batch still in a carboy from about 2 months ago. It has been racked twice. Would I be best served by bottling or by keeping it in bulk? This is a very harsh, sweet mead so far. My intention is to rack it from carboy to carboy every 11/2 months or so. It's beautifully clear with only a slight amount of yeast on the bottom.

Redleg
11-06-2003, 07:36 PM
I made a pyment a while back that developed a very strong, harsh flavor.

Since I made that mead, I've made about 4 others that I've already bottled, but the pyment is still in the carboy. Each time I taste it (about once every few months) it really imrpoves.

So, I recommend bulk aging, unless the flavors you taste are from spoilage.

B

Jmattioli
11-06-2003, 08:13 PM
I have a 1 gallon batch still in a carboy from about 2 months ago. It has been racked twice. Would I be best served by bottling or by keeping it in bulk? This is a very harsh, sweet mead so far. My intention is to rack it from carboy to carboy every 11/2 months or so. It's beautifully clear with only a slight amount of yeast on the bottom.
Posted by: Redleg Posted on: Today
Here's by 2 cents. It would seem aging in bulk is superior than aging in the bottles since there would be less surface area exposed to air for the total amount of mead. (providing of course that head space in bulk is small or is filled with CO2)
Also if you don't use sorbate it is more likely that all fermentation will complete and stop stop by leaving it in bulk longer and less likely to have bottle bombs. Of course after you rack it to bottles it might be also beneficial to aroma and the like to wait a few months before popping bottles open.

Chauvan
11-07-2003, 05:37 AM
Great! Thank you both.