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Thread: Bulk age question

  1. #1

    Default Bulk age question

    When bulk aging, do you use a airlock or air tight plug?

  2. #2

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    Quote Originally Posted by MJJ View Post
    When bulk aging, do you use a airlock or air tight plug?
    Depends on a number of factors. Has the mead been stabilized or if there a chance that fermentation could begin again? Is it in a location with a steady atmospheric pressure, as a change in atmospheric pressure will guess gas in the mead to go into or out of suspension which could cause the cap to blow off or the carboy to shatter? Air locks seem to be the safer of the two options, just remember to keep the water level in it topped off, but others on here have used solid bungs (and have also had those solid bungs blow off leaving the mead exposed to oxygen).
    " ...no sense hauling empty carboys around when full ones take up just as much space. " -TheFlyingBeer (on HomeBrewTalk)

  3. #3

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    Quote Originally Posted by TAKeyser View Post
    Depends on a number of factors. Has the mead been stabilized or if there a chance that fermentation could begin again? Is it in a location with a steady atmospheric pressure, as a change in atmospheric pressure will guess gas in the mead to go into or out of suspension which could cause the cap to blow off or the carboy to shatter? Air locks seem to be the safer of the two options, just remember to keep the water level in it topped off, but others on here have used solid bungs (and have also had those solid bungs blow off leaving the mead exposed to oxygen).

    "Air locks seem to be the safer of the two options"

    Thank You

  4. #4

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    I just ordered 12 quarts of L&A Pineapple Coconut Juice. I plan to make a 5 gallon batch of Spice Mead with it & bulk age it. Whats the proper amount of time to bulk age it? I am going to use a 6 gallon better bottle for primary, That 1 gallon head space should be enough to compensate for volcanic activity (I hope)

  5. #5
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    Bulk aging between six months and 2 years.

    Depends on why you are aging it.

    Till it falls clear, if you waiting for it to clear.

    Till the flavors meld together and alcohol heat receeds, if the taste could use some work.

    Taste it when you think it is done fermenting and start to bulk age it. Take notes as to what you want to happen. Look at it and/or taste it every once in a while.
    Bees stole my signature file!

  6. #6

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    Quote Originally Posted by skunkboy View Post
    Bulk aging between six months and 2 years.

    Depends on why you are aging it.

    Till it falls clear, if you waiting for it to clear.

    Till the flavors meld together and alcohol heat receeds, if the taste could use some work.

    Taste it when you think it is done fermenting and start to bulk age it. Take notes as to what you want to happen. Look at it and/or taste it every once in a while.


    To naturally degas & clarify without clay.
    I usually add bentonite & degas 2 days after stabilizing & let it sit for another 3 weeks before bottling. I wanted to see which is better. If bentonite & degassing is better, I will stick with that.

  7. #7

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    Quote Originally Posted by MJJ View Post
    To naturally degas & clarify without clay.
    I usually add bentonite & degas 2 days after stabilizing & let it sit for another 3 weeks before bottling. I wanted to see which is better. If bentonite & degassing is better, I will stick with that.
    Aging is used for more than just clearing and degassing. A lot of it has to do with letting the flavors meld together more consistently than bottling aging.
    " ...no sense hauling empty carboys around when full ones take up just as much space. " -TheFlyingBeer (on HomeBrewTalk)

  8. #8
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    Yeah, what he said...
    Bees stole my signature file!

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