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Traditional Swampwater Mead

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Chevette Girl

All around BAD EXAMPLE
Moderator
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Apr 27, 2010
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Ottawa, ON
I generally stabilize a week or two before I bottle, unless I have concerns about a batch. Which means sometimes I get distracted and leave stuff in the carboy for years too. As long as the airlock doesn't go dry, usually I have no problems with oxidation...

Glad you finally got this bottled, glad it's tasty!!
 

Squatchy

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Lifetime GotMead Patron
Nov 3, 2014
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I've tasted other peoples stuff that sat with no headspace in a glass carboy sealed with wax for a few years and was left sealed since the day they locked it up and it still oxidizes. That's why I start SO2 management right from the very start personally
 

Chevette Girl

All around BAD EXAMPLE
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Lifetime GotMead Patron
Apr 27, 2010
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Ottawa, ON
That's totally fair. It's possible I don't taste oxidation in my own stuff because I'm pretty lax about SO2 management and maybe everything's a bit oxidized... I'll have to haul out some of my own stuff next time I need something to drink on Gotmead Live for a critical tasting.

I have no way of testing for SO2 at the moment and I am pretty sure I prefer the sherry-like taste of oxidation to the taste of too much sulphite, and fortunately I get the sherry-like character when an airlock goes dry (yes I'm a bad example), rather than the wet cardboard oxidation I might get if fruit flies get their dirty little feet into things...
 

Squatchy

Lifetime GotMead Patron
Lifetime GotMead Patron
Nov 3, 2014
5,171
19
38
Denver
So not to be mean here my friend. I tatsed your plywood mead at Mazer and it was so bad I had to hide my glass until I could pour it out. So maybe you don't taste it because you have gotten used to it. :)
 
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