esarkipato
Well-Known Member
Hey fellow meaders.....I've got the following 6 gallon batch of mead finishing up right now:
-12 lbs (1 gallon) locally grown honey, unpasteurized
-5 cinnamon sticks
-zest & juice from 2 oranges
-3 gallons 100% pure Newman's Own concord grape juice (costco)
-Lalvin RC 212
the OG was 1.098 and it's finally nearing 1.000 or lower.
The tasting so far is good, but overpowering of concord grapes. Any orange or cinnamon is very must lost. Even the honey is only slightly present.
I don't wanna end up with grape juice wine, so I'm considering adding oak chips for a little something extra.
Is this commonly done in meadmaking? I've read very little of it.
Would this totally mask any honey aroma/flavor?
How much, what kind, when and how long would I add the oak? I've read it only takes a few days for oak chips to become fully "used up".
Is this recommended?
-12 lbs (1 gallon) locally grown honey, unpasteurized
-5 cinnamon sticks
-zest & juice from 2 oranges
-3 gallons 100% pure Newman's Own concord grape juice (costco)
-Lalvin RC 212
the OG was 1.098 and it's finally nearing 1.000 or lower.
The tasting so far is good, but overpowering of concord grapes. Any orange or cinnamon is very must lost. Even the honey is only slightly present.
I don't wanna end up with grape juice wine, so I'm considering adding oak chips for a little something extra.
Is this commonly done in meadmaking? I've read very little of it.
Would this totally mask any honey aroma/flavor?
How much, what kind, when and how long would I add the oak? I've read it only takes a few days for oak chips to become fully "used up".
Is this recommended?