View Full Version : Bulk Aging

04-28-2005, 12:06 PM
So...what are the advantages of bulk aging vs. bottle aging?

I have a batch that is still pretty unpalatable...is it better to age in the carboy or let it sit in bottles?

thanks in advance...

04-28-2005, 02:33 PM
Personal preference, really.

I'd rather bulk age rather than bottle age as it allows a more even mixture of the ingredients over time. At least in my mind the logic sounds good. And i have the room to be able to do that with one or two of my carboys, I'm not too worried about it.


04-28-2005, 06:44 PM
Sometimes, the mead drops sediment after a couple of months (even 6 months), so bulk aging reduces sediment in the bottles.

04-28-2005, 06:46 PM
I like to bulk age as well then I see much less yeast streaks in the bottles, just my $0.02

04-28-2005, 09:47 PM
I like bulk aging because it allows for a clearer product with less sediment (as was stated), and i feel that the aging process is more rapid in this state. Also bulk aging allows me to make adjustments in flavor post aging, whereas once the batch is bottled, if something doesnt taste right once it is aged there isnt much you can do about it (except open all the bottles, dump them out, and rebottle them, which i have done). For example, say you bulk age your mead for 8 months, you taste it, and you say to yourself "it could be a little sweeter" or "it needs a bit more acid". its very easy to adjust at that point. but if it was already bottled you're kinda stuck with it as is.

04-28-2005, 11:09 PM
Great comment on one of the benefits of bulk aging JoeM. Its a benefit often overlooked.


04-29-2005, 08:30 AM
To add a little personal experience to the sediment in the bottles comment. I do have to agree, it does reduce that possibility and makes for a much clearer product.

A gent I know loves to make his cysers and keeps tweaking the experiment recipe. He adds quite a bit of cinnamon and bottles almost immediately after fermentation that there's usually tons of sediment in the bottle. In my experience, limited as it is, cinnamon will precipitate out quite a bit, even in bulk aging which I have one over a year in the carboy and only just now ready to bottle as it's done degassing and hasn't had any precipitation coming out of it.


05-07-2005, 06:20 PM
I have never understood the factors behind bulk aging, but know that there is a definite benefit in bulk aging beer, and I would imagine that the variables aren't that much different in Mead. It really does make a difference, and the end result is cleaner, clearer, and just better.
I still bottle age, but only for "big" beers. I try to do all my aging in bulk and only bottle when everything is "done".

Hope that helps.....


05-14-2005, 08:14 PM
That helps a lot thanks all!

This obviously means I just need to keep buying more carboys.

I think we need a bigger house.


05-14-2005, 08:32 PM
Hey Bella,

There are some good discussions on bulk aging out in other threads. Try using the forum-specific search tool (in between the ?help button and the profile button just above the forum headers.

Use bulk aging as your search criteria. You'll find a lot of great info there from many people.