I have made my first mead and its been fermenting for a month now I used the yeast EC 1118 so it will ferment to dry. I had a look at the amount of lees on the bottom of the carboy and there is ALOT, probably 4 inchs or so. I plan on bulk aging this mead and im wondering when that time comes, should I rack off the entire amount of lees and dead yeast? Or should I carry some of it over OR just leave the carboy as it is and just let is bulk age with the entire amount of lees. I plan on letting it bulk age for atleast 6 months...although since its my first batch I may bottle it at 4 or 5 months and let it bottle age, that way I can try this mead.
I Actually used clover honey and filled up a 6.5 gallon carboy with water and it will be about a 9.5% mead. I have heard though that clover honey is a mild honey and since I already didnt use very much honey in ratio to water im wondering if leaving the lees in the carboy for longer will help add flavor.
I did notice someone else talking about this in another post, and he said that you gotta know what your doing when you leave the lees in there for long periods.
I Actually used clover honey and filled up a 6.5 gallon carboy with water and it will be about a 9.5% mead. I have heard though that clover honey is a mild honey and since I already didnt use very much honey in ratio to water im wondering if leaving the lees in the carboy for longer will help add flavor.
I did notice someone else talking about this in another post, and he said that you gotta know what your doing when you leave the lees in there for long periods.