One of my sons (he is 38) and some friends killed my last keg. A newly kegged (2 months) 5 gallon cran-blackberry session melomel this past weekend. Ordered more yeast and Fermaid-O on Wed, Arriving today. Will be putting together another 10 gallons or so today. Thinking of doing two 5 gallon batches a coffeemel / acerglyn and a pink lemonade. (Both session meads at roughly 9% to go into a couple kegs)
Organizing my Mead "closet" 419 (beer) bottles at 12.5 to 16% ABV in the cellar.
Dreaming of doing a chocolate desert bouchet 14 - 15%. Will need to age for a few years.
For those of you that have good mead at 2 to 4 months in 2 to 4 years they will be amazing.
Consider this. (Just my opinion)
- Melomels and Acerglyns kind of peak at 2 to 3 years. They dont degrade past that but dont get appreciably better either. Could be my palat juat isnt refined enough to notice.
- Traditionals, JOAM, and Bouchets tend to just keep getting better the longer you let them go. I have had some I seriously considered dumping or blending off at 6 months but at 5 years were great! Just opened an 8 year old traditional Bakers Honey at 13.5 ABV, oaked and ballanced with citric acid in secondary that wss just ok at 12 months but couldnt be happier with it now.