Q2XL
Well-Known Member
I started mead making last March and have about 5 meads/melomels in the carboys for long term ageing. I have sampled all of them and they all have the hot alcohol burn. Some more then others. Without getting into the recipes all were fermented in the mid 60's to around 70F.
They all turned out dry. Here are their starting gravities and final gravities.
1.136 1.006----------Made 3-28-2010.......Orange blossom mead
1.120 1.010----------6-6-2010.................Strawberry/banana melomel
1.093 1.003----------8-5-2010.................Peach melomel
1.122 1.010----------9-29-2010...............Multi-berry melomel
1.115 1.000----------11-8-2010...............Schramm's Cyser
I know aging will smooth out most meads, but I am not sure that all of the hot alcohol taste will ever fully disipate. I do want to back sweeten a bit and I am hoping that with that, some of the hotness will diminish.
What do you think?
They all turned out dry. Here are their starting gravities and final gravities.
1.136 1.006----------Made 3-28-2010.......Orange blossom mead
1.120 1.010----------6-6-2010.................Strawberry/banana melomel
1.093 1.003----------8-5-2010.................Peach melomel
1.122 1.010----------9-29-2010...............Multi-berry melomel
1.115 1.000----------11-8-2010...............Schramm's Cyser
I know aging will smooth out most meads, but I am not sure that all of the hot alcohol taste will ever fully disipate. I do want to back sweeten a bit and I am hoping that with that, some of the hotness will diminish.
What do you think?