Toggle sidebar

Aging Process

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
I

Irigoite

NewBee
Registered Member
Apr 4, 2015
13
0
0
Does stabilizers such as metabissulfite and potassium sorbate used before back sweetening can affect negatively the aging process?
I have read some articles that say sorbate may leave notes of pineapple os celery to the finished wine. If I am to hold my bottles for some time would the taste be affect in a bad way due to using stabilizers?
What is your experience about that?
 
I have never experienced any off flavors when using sorbate and sulfite. I have read cautions of using sorbate only without sulfite though; evidently this can cause a "geranium" aroma.
 
What about the aging process? Does the mead with stabilizers still keeps improving with time just like a mead without stabilizers?
 
Thank you danr, I was really worried to add chemicals to my mead and spoiled everything.
 
With sorbate, over a period if time it can form ethyl sorbate which can have an odor described as celery-like. I have not detected it in my meads, but the possibility exists that it may form. I'm not sure how sensitive my limited palate is at picking it up. I do try to use the lowest levels of sorbate possible.

Sent from my THINGAMAJIG with WHATCHAMACALLIT
 
I go at least 1 year before I think about doing anything with my mead. I also rack monthly and pretty much notice that around the 9 month mark I get less and less sediment and typically after I rack at the 11 month mark I don't get any. At that point either I fill wine bottles or put into 3 gal kegs and force carb and counter-pressure into Champaign bottles.
 
I've got aged stabilized wines and aged unstabilized wines, they do both change with age but you're less likely to have adverse effects like oxidation if you've stabilized it.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom