I'm a beer brewer who recently started keeping bees...and making mead. I'm four weeks into fermentation of a blackberry melomel (including two weeks on the fruit) and I'm racking this weekend. I sulfited when racking to the fruit. After reading The Compleat Meadmaker, I'm considering not sufiting again. Is this too risky for aging?
Also I plan to add an acid blend at bottling. I notice some recipes don't call for acid additions. Thoughts?
Lastly, does anyone have experience (positive or negative) with aging soft fruit meads with oak chips?
Cheers,
swampbee
Also I plan to add an acid blend at bottling. I notice some recipes don't call for acid additions. Thoughts?
Lastly, does anyone have experience (positive or negative) with aging soft fruit meads with oak chips?
Cheers,
swampbee