Hello,
I’m currently working on a secondary fermentation with two batches of mead. I racked them a week ago and stabilized them. I added more berries, a vanilla bean, and oak cubes to one batch, while the other just has oak cubes. Since I’ve never tasted finished mead, I’m unsure how it’s supposed to taste. Now, as I sample these two batches to decide if I should adjust the flavors or oak, I have no idea what to expect. I’ve read that meads can taste pretty bad initially and just need time to age.
Is there a general timeline for aging? For example, should I leave the oak cubes in for about two weeks? Right now, I’m tasting it and coming to the conclusion that it tastes somewhat off.
I’m currently working on a secondary fermentation with two batches of mead. I racked them a week ago and stabilized them. I added more berries, a vanilla bean, and oak cubes to one batch, while the other just has oak cubes. Since I’ve never tasted finished mead, I’m unsure how it’s supposed to taste. Now, as I sample these two batches to decide if I should adjust the flavors or oak, I have no idea what to expect. I’ve read that meads can taste pretty bad initially and just need time to age.
Is there a general timeline for aging? For example, should I leave the oak cubes in for about two weeks? Right now, I’m tasting it and coming to the conclusion that it tastes somewhat off.
