I have read that some mead makers like to filter their mead. Is that common practice and what kind of filter do you use? I ran a small portion through a coffee filter, and it was still pretty cloudy, although there was a noticeable difference in clarity. I put that filtered mead in a bottle with a screw cap and put it back in the fridge for a week. There was still some sediment at the bottom of the bottle at the end of the week, and I poured a taste test off the relatively clear top. WOW! Super strong alcohol taste, VERY dry, and not very pleasant. I left a portion unfiltered which I did a side-by-side taste test, and I found the unfiltered rather enjoyable. Maybe I like the taste of old yeast? What are your thoughts.
Now, this mead has not aged much at all, which I understand it gets better with age. I also understand that the aging process is best in a cool dark environment. I do not have a cellar, is aging the mead in the refrigerator a bad idea? What are the effects of aging in fridge opposed to aging in a closet at 70degreesF? Fridge is 40-42degreesF.
Now, this mead has not aged much at all, which I understand it gets better with age. I also understand that the aging process is best in a cool dark environment. I do not have a cellar, is aging the mead in the refrigerator a bad idea? What are the effects of aging in fridge opposed to aging in a closet at 70degreesF? Fridge is 40-42degreesF.