Aging mead
- Thread starter keepitlow
- Start date
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If you use the search function you can very quickly find answers to this. There are several threads already going on right now about differet styles/recipes taking different amounts of time to get to the point of "good", and there are hundreds of posts where people discuss how their meads have improved/changed with age, and at what age what changes took place etc.
EDIT: try searching for "drinkable", that brings up a thread about meads that can be drinkable young. Also reading through the brewlog sections of the website can give you a good feel for how different meads age.
EDIT: try searching for "drinkable", that brings up a thread about meads that can be drinkable young. Also reading through the brewlog sections of the website can give you a good feel for how different meads age.
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There is no one single answer for a question like this. It will vary depending on many factors including the honey, the yeast, and the ingredients. I have made dessert sweet meads with a gravity of 1.070 that were excellent at 6 months. Brother Adam, whose meads are legendary, felt that his sack-strength traditional sweet meads needed to be aged in oak casks for a minimum of 7 years. There is a very wide range.
And keepitlow, please do make an effort to use the search tool. If you use the advanced search function you can narrow your searches down to titles of threads, and by author, and by time, and other parameters so that you can zero in on the ones that fit what you are looking for. If you can't find answers after a search, that's the time to post questions.
