Do you ever just leave it in the primary with spent yeast and fermented fruit. Or do you always rack it out and bulk age it then?
Bulk aging question
- Thread starter McJeff
- Start date
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Unless you really really like the taste of autolysis (i.e. dead yeast that spill their guts into your mead), rack to secondary. How long you can leave it in primary depends on the yeast, the temperature, and a host of other things, but in general you are best served by removing the mead from the yeast cake as soon as the fermentation has reached a stable state, i.e. as soon as the gravity stops changing.
Ah well, anyone with modicum of taste prefers marmite.....Vin du Vegemite, anyone?
Joe
