I think one super helpful thing to do is, if you're making a higher-abv mead, try to make sure you don't have too much headspace in your carboy. That way you can bulk age for as long as you need to and use a wine thief to take samples occasionally. Once it tastes good and you can tell it's on the upswing of that bell curve, go ahead and bottle. That way, you can be confident that whenever you open one of those bottles, it'll be good enough to drink and enjoy.
@ManMadeMead Жыл бұрын
Great tip!
@ImATurtle9 ай бұрын
I made a Concord grape mead on labor day weekend. We picked the grapes. We juiced them. So much pulp. Maybe more of a Cyser? Or wine??? 6lbs honey 2 gallons grape juice and water. Our 6 gal carboy was 50% full. Headspace created paranoia and sleepless nights. With the airlock and one way exit for CO2 headspace is not an issue. Less could = less risk, but my experience is 2 gallons of wine in a 6 gal carboy works as well as in a smaller vessel. Comes down to airlock.
@eddavanleemputten9232 Жыл бұрын
My take on ageing meads is: RELAX. I’ve heard from a lot of beginner mead makers stress about how long they should age their meads, how to store their meads, when to serve their meads, how to serve them. My advice is usually as follows: Storing: temperature stability is more important than temperature. I got that from master vintners and master sommeliers. If you have a cellar and it’s cool in winter but warm-ish in summer, it’ll potentially do more damage to your mead long term than the back of a closet where the temperature never shifts more than a degree or two. Bottling: if you plan on storing long term, go for large bottles and the highest quality cork you can afford (natural or synthetic). A lot of home brewing stores can advise you on this. Go for longer, slightly wider corks that make a better seal. When is my mead at its best? That’s a question even master vintners constantly battle with. A trick to monitor your meads is to have at least part of your product in smaller bottles. Open one every once in a while. Depending on ABV and ingredients, you can open one at 3 months, 6 months, a year, 18 months, 2 years… and still have your main stash remain mostly intact. Every time you open a bottle, jot down your tasting notes where you jotted down your recipe. More tannins = can/needs to age longer More alcohol = can/needs to age longer Adding stabilisers = can age longer More sugar = can age longer Healthy fermentation = can age longer. More acidity = can/needs to age longer BUT: most important of all is how YOU like it. A younger brew might he harsher, but usually has more brightness to it. That means if you have something that doesn’t have overly tannic notes, is in the mid-range for ABV and is bright and crisp, you might prefer it when it’s a year old rather than when it’s 18-24 months old… or older. If you made a mooreish, dark, more tannic mead with a similar ABV you might prefer it a little older. You might want to give a very bright lower ABV mead 3-6 months more time because the acidity is a bit harsh and needs to mellow. You might want to drink that darker mead a little earlier because it does have some brightness to it that it might lose later and you like those bright notes. It also depends A LOT on the moment itself. A warm Summer evening with just a glass of chilled mead might not suit the bottle you want to open. That very same mead at that very same age might he perfect with a rich dinner or with some chocolate cake. Or with a platter of strong cheeses, dried and fresh fruit, nuts and cured meats. That younger, brighter mead might go better with fish or served chilled solo. A year later that very same lighter mead might be better at room temperature with a dessert containing cream and fresh fruit. It frustrates them. There is no right answer. There are loose guidelines. Those, in combination with personal preference and checking your tasting notes at bottling and over time, will help you guesstimate when your own meads MIGHT reach their peak. The good news is that even when a mead starts down that bell curve, it’ll still be nice to drink. You can enjoy it yourself, give it away, share it… and most people who drink it won’t know it seemed better to you a while before. Tell them to drink it soon or it’ll be less enjoyable. And when you make the same recipe again, you’ll know when it’s more or less at its best. Because we all need to remember that we’re using natural products and live organisms in an ever-changing environment when home brewing. There’ll always be some variations. And THAT’S OKAY. Part of the fun is never completely knowing. We’re always playing hide-and-seek with perfection. EDIT: Thank you so much for openly saying there are no cut and dried answers. It irritates me when content creators blab about a recipe being absolute perfection in XYZ days, months or years, and their recipe turning out perfect within that time range every time. It might be perfect TO THEM, in THEIR brewing conditions and in THEIR storage conditions. And either they can’t taste batch-to-batch differences, or they’re lying through their teeth. Different batches will be very similar, but never identical. From season to season, year to year, batch to batch, their honey, fruit, herbs, spices, fermentation conditions and storage conditions will vary. At best they should say “for me this recipe will be at its best at X age.”
@friedsugar27018 ай бұрын
This is a very helpful comment, thankyou
@eddavanleemputten92328 ай бұрын
@@friedsugar2701 - Thank you! I was worried it would be too long-winded. Happy brewing and all the best for 2024!
@AllBraunZeroBrains6 ай бұрын
The quality of this comment was as solid as the best mead making videos, if not better 🔥 awesome info thank you
@mattraino327410 ай бұрын
New to brewing mead - I made a simple one gallon batch around 10 abv- tasted fantastic in two months. How would it have been at the 12 month mark…..we will never know. Too good to wait.
@abdelkhalak7310 ай бұрын
mine never passed 3 months of age; they're too delicious to leave to age. I don't have access to commercial yeast. I use instant bread yeast which always yields 10-11 percent which is fine for me
@0TheFather019 сағат бұрын
I make a lot of sweet tea wine and mead. One thing I've learned is that my tea wine tastes best about the 3 month mark and my tea mead about a year.
@Willberg-110 ай бұрын
My one tip: Use smaller bottles or make bigger batches. That way you can sample your brew more often to see how it is aging. Tasting a brew as it ages and seeing it develop is one of the things I enjoy about the hobby!
@michaelg8179 Жыл бұрын
Thank you for making all of this content! The main things that I've learned, as an amateur home-brewer, from you and a few other channels I follow is that there are some best practices when it comes to mead making but, overall, it's about making something that you, your friends, and family enjoy. Who cares about everyone else!
@djtomchay6396 Жыл бұрын
Great video. While this hobby is a science, it is also an art. As such, we have to realize that things like "good" can't be quantified. You just know through experience
@chuppathingy91145 ай бұрын
I appreciate whoever is suggesting your videos are incorrect, gives you great content to create and aswer more questions! :D Well done!
@RyanD_C9 ай бұрын
i like your videos man, what you're doing for people like me, who haven't brewed much is outstanding. a lot of us are very grateful. i know i am. best channel for mead-making out there.
@ManMadeMead9 ай бұрын
Thank you so much!
@kensummers2894 Жыл бұрын
Ive been listening to you since the beginning, youve really helped me with my mead making. been doing it a few years now, Its felt like I kinda went on the journey with you.
@ManMadeMead Жыл бұрын
I'm happy I could help and I'm glad you've been on this journey with me!
@patriotsedge6730 Жыл бұрын
10 months has been the best average for my meads. Been brewing for 5 years now. 10 months is the sweet spot. Have some longer, but not much difference in taste, etc.
@adammiller48799 ай бұрын
I can’t wait that long, I always end up drinking most of it after it’s been bottled for a month, but Iv been making fruity meads with high alcohol content, this last batch was cranberry and cranberry juice mead, it hit 17.5% at 1.010 gravity, just a hint of sweetness , and I cannot wait lol
@kjdevault Жыл бұрын
Love this!! Wine and spirits are the same way. We just made a kit Syrah. I kicked the Abv up to about 19.5%, knowing it would lengthen the time for it to age and hit prime. I was shocked. It is delicious right at going into secondary to bulk age and stabilizing, though I believe we maxed the yeast, without stressing them. We knocked back a gallon the other night. I cannot wait to see what some time will do for this magical brew! And as always, thanks for what you do!
@EliCranford Жыл бұрын
These videos are fire. Why do you have so little love 😢
@forcemarine Жыл бұрын
I brewed 5x 1gallon batches about two years ago and ended up letting them sit. Depression sucks. I just recently racked and bottled and, boy, what a difference. So much smoother and cleaner tasting. I cant say why aging works, but it works.
@Biedrik4 Жыл бұрын
This is a great video! Regarding the bell curve, I think storage conditions are an important factor. Most of us don't have the optimal conditions (temperature, humidity, etc) for storing mead at home, which is why I think a lot of homemade mead tends to drop in quality after a couple of years. If you are lucky enough to have optimal storage conditions then that peak will potentially last years. I'd also add that high gravity Polish meads are meant to age for ridiculous amounts of time. Some commercial varieties aren't sold until a decade has passed. The micro-oxidation simply can't be rushed. That's not to say these meads might not taste great far sooner, but if there's a certain style you're trying to emulate then long aging might be necessary for that rather than just for overall drinkability.
@eddavanleemputten9232 Жыл бұрын
I agree!
@sheldonnicholl3599 Жыл бұрын
I agree that optimal storage conditions are a "plus", but not a "must". I only say that because I once (inadvertently) stored mead in my garage (brown, 750ml, self-cap bottles stored in cardboard boxes) for years, like 7 or 8. I decided to try it before throwing it out. Turns out, the mead was fine. No one was more surprised than me. My wife couldn't believe I even tasted it. LOL! FYI, I live in an area of Canada where the raw temperature (not including humidity or wind chill) in any given year can be -20 to +30 degrees Celsius.
@sheldonnicholl3599 Жыл бұрын
I haven't made mead in years. I am going to re-start this summer. However, the last two batches I made had a number of bottles left over (i.e., my bandmates didn't drink it on me). The mead was in brown glass (self-capping) bottles that were also stored in boxes and left in my garage. Years later (7 or 8), my wife and I were cleaning out the garage and I found about a dozen bottles (some from each batch/flavor). I thought it would have gone bad. So, I started to just pour out the bottles. I decided to try one (and risk puking). Turns out, it was fine. In fact, all of them were fine.
@martharetallick1150 Жыл бұрын
I bottled mead a few days ago, I wanted a drink, so I'm having some! It's something like 8% ABV and it tastes just fine.
@tinkertailor738512 күн бұрын
In my experience and I like my Meads dry... About 3 months after racking/bottling you can start drinking them and you will notice quite a difference in them if the batch takes a year to drink, especially Melomels and Pyment. They tend to start fruit forward, crisp and lack a strong honey aftertaste or the honey has a "musty" tone in the early bottles. It becomes less fruity both on the nose and the tongue, but more full bodied and warm, with a distinct honey rich aftertaste beyond six months to a year. Especially Raspberry, which is my favorite because its a good early drinker and ages very well. Ends up with a nice subtle Raspberry with good honey aftertaste. Early on, its all Raspberry. It's also a lovely Rose' color.
@modarkthemauler Жыл бұрын
As a hobby mead and fruit wine maker. It's good after a few month of aging but I have also kept bottles for years, the current oldest bottle is 10 years. My stuff is 8% and usually they get better after a year but I have not seen a decrease in flavour yet the oldest I tried was 8 years. TLDR Make so much mead that keeping the bottles for years is not a problem.
@modarkthemauler Жыл бұрын
I only add honey fruit and regular bread yeast and ferment until done which is about 8% with the bread yeast. Rack from carboy to carboy until clear and no settlement and then bottle, usually takes about 6-12 months. I use no sulfites or other fermentation stoppers or preservatives. Cork with natural cork and seal with beeswax. Bottles stay on their side in a wine cellar that has almost no temperature fluctuation.
@mrhappyfoot Жыл бұрын
I've drank mead after 1 week of aging and its been yummy, though mine is only 8-10% vol based on the amount of honey and the fact that I use bread yeast to brew
@ryanpoulos82323 ай бұрын
Hello. I’m new to the hobby of homebrewing; still in the preparation phase of my first brew. This topic generally seems like one of those things where if you’re really considering how long you might age a complete fermentation then you may have to potentially sample it a couple of times and document what you’re experiencing before you get to a state where you feel it’s palatable enough to declare it as a finished product
@lunarwhirlwind Жыл бұрын
I love topics like this
@andresacebal427 Жыл бұрын
Hey MMM I have been consuming your content and I appreciate all the work it takes for you to make, I have a question what’s your take on digital Hydrometers?
@ManMadeMead Жыл бұрын
I like them but don’t really use them… I only really use them if I’m running some sort of test!
@colinmcintyre1769 Жыл бұрын
I apreciate you and your channel, im sure the comment was just because of a disconect like how when people drive they dont think about the people in the car vs the car itself. Great advice thank you.
@claclarolo1 Жыл бұрын
I made a plum wine and even as I was bottling, it tasted pretty good! But on forums and things people were saying wait at least a year for plum. Im still waiting for plums to come in to season again before I open a bottle, but still, I was surprised given what I had read
@modarkthemauler Жыл бұрын
If it was good when bottling then it's only gonna get better. The trick is to make so much that you can drink it but still have plenty to age for a long time.
@ReapingTheHarvest Жыл бұрын
@@modarkthemaulerLol, exactly
@lifeofrobert3 ай бұрын
First batch was about a 16% traditional mead. Bottled about 2 months after pitching yeast (racked once in the middle of that) and the extra that didn't fill a full bottle was excellent, we thought. Still letting the bottles age to see how they improve over time, but very pleased so far.
@sanbe7297 ай бұрын
I think the best way to speed up ageing is to implement temperature control for fermentation and hold it at lower end of the yeast temperature range, keeping the temperature stable too. This will lower amount of fusel alcohols created so yeast focuses more on ethanol production not byproducts.
@joedoe5168 Жыл бұрын
Thank you for the information and video, I don't make mead but do make wine in small batches. I find your videos helpful
@jgar538 Жыл бұрын
Good stuff. It's always fun to hear someone else's thoughts are the same as your own. You could follow up with suggestions on bulk aging and what might be a best time to bottle. Cheerz.
@mPrazy Жыл бұрын
Very helpful and a great convo to have in terms of low vs high abv brews and time needed. I've gotten into using a few 375ml wine bottles to be able to taste the overall progress after different month time frames without having to open and potentially waste larger bottles.
@xander10523 ай бұрын
I know for beer there is also a point where the beer starts going up and down in it's quality, usually once it starts mostly tasting of sherry.
@andysteele57073 ай бұрын
Just opened one of my blood cherry meads aged 2 years. Tried one few months ago and was nice ok but bit week in something. Now, omg delicious and thicker. The honey in it has matured and flavoured more even the colour has lightend with honey colour abit. Can taste the thickness. Definitely motivated me to age naturally in bottles. No back sweetening involved. Note, I had to hide these bottles from myself in order to age them 🤣.
@TigerPat_9180 Жыл бұрын
Really Enjoyed Your Video , I like Educational , Informational Stuff & Graphics 📉📈 , keep Em Coming , Thanks 😊 ! 🐯🤠
@shieldontario92332 ай бұрын
Peak is when you first open the bottle imho, the older it gets the more pungent it may be, but that could also be perceived as a richer quality, even if it isn't sweet anymore, and maybe a bit astringent likelier increased complexity.
@TheGoodCrusader8 ай бұрын
I also think it has to do with how well it fermented. One of my go to recipes is a light mead at around 7% . lots of orange zest and spices and back sweetened with orange blossom honey and it's usually good to go at 2 months
@geckoman10116 ай бұрын
I just moved a mead to secondary and was contemplating the aging step. I used a very tolerant yeast so I'll probably start tasting it at 3 months and go from there.
@kloyster Жыл бұрын
Man, thank you so much. Wonderful summary.
@Paxmor23 күн бұрын
The way I’ve done it and it’s an also a good way to remember aging is the abv% - 3 months so 15% ABV? 15 - 3 = 12 then age 12 months. Test the taste quarterly 3 6 9 12 If it taste good at any of these points then tada it’s done in my eyes. 10% -3 = 7 months. Taste quarterly 2 4 7 maybe 8 5% -3 >3% mead why even bother… 😂 2 months
@coalitionofrob4368 ай бұрын
When I syphoned my first batch after 6 weeks in the bottle, tasted great. “Not helpful” to drink it earlier …… I’ll drink it when I damn well want to! Remind me not to watch the other guys channel.
@kampbelljsab Жыл бұрын
I’ve got some mead I made 23 years ago and forgot about, it’s been stored at about 70 degrees Fahrenheit, is it still good
@gloriayoung392 Жыл бұрын
U R An Artist 2Me Your Medium is Mead Thank you for sharing👍✌🙏
@kcquitano1525 Жыл бұрын
Lols, trolls act as if we all arent learning and experimenting here. Ive actually been having some good results with pressure fermentation, in terms of producing nice meads that preserve their honey character and it isnt as harsh before aging.
@keithmcauslan943 Жыл бұрын
I often bottle 2 smaller beer bottles of my wines and meads and the rest in wine bottles I sample these to determine how far along the conditioning is. But also, if this wine is going to be at it's best in 2 more months, how bad is it now? Can you tell the difference between those 2 months especially when you think about how subjective our taste is? Did you sample the first one with a taco and the second one with a lamb chop? What I am saying is drink your meads and wines when you think they are ready and if they do not taste as good as you expect let them age longer. If they are good after 2 months and are still getting better it means you can experience the results of the aging first hand.
@jasonlayman8817 Жыл бұрын
I usually put some in beer bottles so i can sample the progress ever 3 months.
@mremington89 ай бұрын
can you recommend a yeast nutrient that is easily and readily accessible and can be purchased from a local supermarket? I cannot have access to a brewing store in the country I live in.
@dracobruhma2 ай бұрын
Who's the youtube channel that your making a rebuttal to? Would love to hear the other side
@anticure8317 Жыл бұрын
allegedly the type of bottle and bottle closure maters. I've got some stuff in twist caps, natural cork, and synthetic cork to compare against each other eventually to see if it really matters for me. lol
@Greg-sd4lj3 ай бұрын
Have you made a determination on results you prefer?
@anticure83173 ай бұрын
@@Greg-sd4lj so far I'm looking synthetic cork. Seems to work the best for me. The quality of the corks doesn't seem to vary as much as natural cork and they work well. The twist caps are ok, and work, but they generally aren't reusable anyway so it kind of defeats the purpose for me.
@GermanBrew Жыл бұрын
I more think like you. There is no standard time for aging. Even in the fermentation are so many variations. What is the temperature we have, how the temperature change, what yeast do we use, what kind of honey or fruits we use, how long does the fermentation need. Just to name a few variations. I had also young brews with 14%, that already taste really good when they finished to become clear.
@thurstonsmith279 Жыл бұрын
It should depend and vary on the kind of yeast you use too
@westernbitterfish14 күн бұрын
I just made my first mead. About to rack out of the primary with a potential 10.5% abv based on the SG. I picked up some 8 ounce bottles to allow me to taste it regularly without having to open full sized bottles every step of the way. I think they are marketed more as syrup bottles (swing top), but they should work for this experiment I figure. I plan to open one every month or two to get a feel for what aging does to the final product. Does the size of the vessel act as a large variable in aging?
@ManMadeMead10 күн бұрын
As long as there isn't a bunch of oxygen on top. They should be the same no matter the size. I do think there is a little change when it's a huge batch of mead (10 gallons and above)
@ollie3428Ай бұрын
Ageing mead? I didn't know that was a thing 🤣🥂
@Helliconia542 ай бұрын
I drink mine when i can't wait any longer As in months. I have kept a few bottles aside, that i'm not touching for 12 months. It's a drink. Do you like it young? good drink it
@sandeejo57 Жыл бұрын
Thank you again
@hektoerdonovan2121 Жыл бұрын
Can you comment on lifespan of a grolsch botttled mead? Can they stay sealed without leaking, etc?
@jacobhoke58128 күн бұрын
if you put a bottle on the shelf and take it off every month to test and try it and purge it with an alert gas does that bottle still continue to age or does uncorking it stop what is considered the aging process?
@ManMadeMead27 күн бұрын
Aging can only be slowed down if you put it in a fridge. At room temp it will age regardless of pressure or anything like that.
@xavierleath8078 Жыл бұрын
Does pasteurization impact the process or shorten the aging time?
@ManMadeMead Жыл бұрын
I'm actually not sure to be honest!
@ATREIDESDUNCAN887 ай бұрын
Pasteurized honey would impact the natural flavors. Also it kills the good stuff. If it is fruit, that is added secondary from what I seen in other videos.
@0TheFather0 Жыл бұрын
After aging, will the alchohol more or less separate from the rest of the brew? Maybe the top half of the bottle / carboy have more alchohol than the bottom half?
@fredwells74036 ай бұрын
No, alcohol is fully miscible in water and it'll never separate.
@bobu52136 ай бұрын
Do we count the time spent racked as time aged? Say I want a total aging time of 8 months and the "primary" fermentation has ended. I rack and the mead spends 3 months racked in total. Will it only have to age in the bottle for 5 months or the full 8?
@bobu52136 ай бұрын
Do sulphites decrease or increase the aging time? Or do they have no effect. Do I need to add sulphites if I plan to age less than a year?
@ManMadeMead6 ай бұрын
I normally go by the date that I started the brew. Sulphites normally increase aging time
@Harothir Жыл бұрын
Just a note of clarification. Fusels, as you misstated, are not stressed yeast but are alcohols with more than two carbons. They can be produced by "stressed yeast" but are really produced by the catabolism of amino acids by yeast. Yeast will catabolize their own amino acids to provide a nitrogen source when they are provided an insufficient supply of yeast assimilable nitrogen. Not all fusel alcohols are bad, either. Ethanol, our usual alcoholic product, is great at carrying with it other volatiles and contributes heavily to the olfactory sensation of mead. Higher alcohols, like butanol, propanol and others can, and often do, impart their own flavors and sometimes those flavors can be complimentary as many are precursors to esterification.
@captaindeadpool19972 ай бұрын
I'm cold crashing right now waiting for it to clear up it's super foggy right now
@MagicKinghts Жыл бұрын
I have temp of 75f in my home and I'd like to start brewing mead, is this temperature ok?
@ManMadeMead Жыл бұрын
That should be okay! As long as you're using a yeast that can ferment in that range!
@MagicKinghts Жыл бұрын
@@ManMadeMead it's D47
@theonfink61452 ай бұрын
We’ve got 7 year that’s about 14% we haven’t tried. It’s probably not very good now based on what your saying here cuz that’s way past
@justintrial3844 ай бұрын
How do to figure out how much abv your brew is
@ManMadeMead4 ай бұрын
You need to use a hydrometer to record the specific gravity of the brew (how much sugar is there) before it ferments and then record it again after fermentation. There is a calculator you can use to figure it out: www.brewersfriend.com/abv-calculator/
@arghapirate2427 Жыл бұрын
So how long do I have to age my 10% abv mead? Did you say I can't drink my mead after a certain period?! wtf
@MrEmiosk Жыл бұрын
There are many recipes not meant to be aged. This seems to me a queastion about sausage, a sausage queastion. What meat, what spices, what ingredients, what type of skin, thick sausages, girthy, long stumpy, smoked? Dried? What curves, straight? Bent? Simple answer... whatever fits your tastes. Usually people who says something has to be a certain way are mostly clueless, and very, very unimaginative. Where its more empty snobbery than anything meaningful.
@valeriemarchesi Жыл бұрын
I am currently in final stages of 17% Raspberry Mead your latest video comfiremed I need to age for awhile. What can you suggest to bottle age a carbonated mead at an ABV of 17% . Crown caps on champagne bottle?
@ManMadeMead Жыл бұрын
Definitely crown caps on champagne bottles or actual champagne corks with the cages on champagnes bottles!
@hektoerdonovan2121 Жыл бұрын
That mead sounds very tasty!
@MordusdepleinairQuebec4 ай бұрын
how can you have clear mead in just 10 days?
@ManMadeMead4 ай бұрын
With a fast fermentation, fast flocculating yeast and some clear agents!
@nathanirvine30076 ай бұрын
My first batch was gone in two weeks. I can't make it fast t enough to age it .
@dioji6162Ай бұрын
Make more brother!
@ericlemelin32157 ай бұрын
Mine is tasting good after 1 year
@modade227211 ай бұрын
what's ABV?
@Chemist10766 ай бұрын
Alcohol.content
@shannoncraig509 Жыл бұрын
So, long aged aged meads are not good? I have some mead I am waiting to open when I retire and my friend has been aging mead he made for his daughters' future wedding (at least a decade away). Have we made a grave mistake?
@ManMadeMead Жыл бұрын
It really just depends on all the factors I talked about in the video!
@wendull8118 ай бұрын
I drink it as soon as it is done in secondary. As long as it tase good, who cares.
@TigerPat_9180 Жыл бұрын
First 🥇
@fadedprodigy86207 ай бұрын
This made me really not want to make mead.. haha I kinda confused.
@rayaskeland1548 Жыл бұрын
Should you refrigerate your mead after you bottle it? Let’s say 11%ADV
@theastronomer580011 ай бұрын
Not necessary, but I would not keep it in the heat if you can avoid. A cool, dark place (like for wine) is best.
@Max_Snellink4 ай бұрын
I can't age my mead more than a month after pasterisation 😂
@tomasantonsson4476 Жыл бұрын
Temperature
@louisianaprepper13 Жыл бұрын
I never last 6 months to a year.. I always drink my meads way before that... Whatever...
@hektoerdonovan2121 Жыл бұрын
There's one solution, you have to make more!
@teridacktaljones455311 ай бұрын
🦝
@leahvaris769 Жыл бұрын
Second
@TigerPat_9180 Жыл бұрын
🥳🙋
@Glenn781 Жыл бұрын
Mead is only ready when it gets you dunk. they was the only thing they were looking for back back in the day. if anyone say anyting els there talking out there butt
@theastronomer580011 ай бұрын
Did kings drink mead like that, or did they appreciate better quality, older mead?
@forgetful98459 ай бұрын
@theastronomer5800 the idea of appreciating higher quality alcohol goes all the way back to the Mesopotamians, don't let anyone simplify history for you
@forgetful98459 ай бұрын
Look into the value of aged wines during antiquity and how it was perceived by people in the Roman Empire
@royalecrafts62523 ай бұрын
1 month and ready to sell, I want cashflow
@paulvarda5318 Жыл бұрын
today i racked & back sweetened my first mead after stabilizing & cold crashing for the past week. it's quite clear and much better tasting than last saturday. i'm gonna bulk age it for the next month. the only think i'm wondering... aging is always done at room temperature, right?
@theastronomer580011 ай бұрын
Actually, just like with good wine, it's best to age it in a cool, dark place like a basement if you have one.