So I finally kegged my cyser last (Sunday) night. My questions are as follows: 1) about how long should I expect to bulk age it? 2) room temp or cold (i.e. freezer temps?)
Bulk aging mead
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Time? Well, it depends. But generally I find that good improvement happens from 6 months onward, for my 9-11% abv meads. Higher abv will take longer.
Temperature? Defininately not the freezer! Wine cellar termperature? 50-55 degrees F I think is about right? I don't measure it, but I keep mine in the pump house in the summer, and a back room in the winter, and suspect it is generally in the 50-60 range. It works for me.
Temperature? Defininately not the freezer! Wine cellar termperature? 50-55 degrees F I think is about right? I don't measure it, but I keep mine in the pump house in the summer, and a back room in the winter, and suspect it is generally in the 50-60 range. It works for me.
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