According to my mead log, two batches of mead have taken a while to lose their bitterness. It's most likely due to the irony of California's winter being unusually dry and hot, while spring and summer has been unusually cold/rainy; I made two half-gallon batches that took about a month to finish up, as the recipe stated they would, but these two have been maturing for at least twice that long and they've been in the bitter/astringent stage for a good few weeks.
During my taste check on the 21, the bitterness for both batches has finally let up enough for me to almost taste the mead's actual flavor.
I stuck them in the fridge on the same day to see if they'll finish up faster, but now I'm wondering if I should take them out and figure out the warmest place in the apartment. Which is technically the kitchen, but it would be very impractical to constantly be worrying that someone will accidentally tip them over.
But there's also the patio since it's sunny; if I move the mead there and cover them (with a towel or a box) to keep them out of the actual sunlight, that would help speed up the finishing process?
During my taste check on the 21, the bitterness for both batches has finally let up enough for me to almost taste the mead's actual flavor.
I stuck them in the fridge on the same day to see if they'll finish up faster, but now I'm wondering if I should take them out and figure out the warmest place in the apartment. Which is technically the kitchen, but it would be very impractical to constantly be worrying that someone will accidentally tip them over.
But there's also the patio since it's sunny; if I move the mead there and cover them (with a towel or a box) to keep them out of the actual sunlight, that would help speed up the finishing process?
yah it is hard to wait, but the longer u wait, the greater your reward
