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Author Topic: New to homebrew, many mead questions! First batch finished fermenting!  (Read 6125 times)

Offline erockrph

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Re: New to homebrew, many mead questions! First batch finished fermenting!
« Reply #15 on: September 22, 2014, 06:02:57 pm »
I usually backsweeten and adjust for acidity early in secondary. That allows the raw honey flavor to mellow out a bit and integrate while the mead is aging. I'll give it a few weeks in secondary, then add finings as I rack a second time. From there it ages until I'm ready to bottle. Sometimes its a few months and sometimes it's over a year before I bottle. But that's more of a function of my schedule than the mead's.

As far as aging temp goes, I just keep mine at cellar temp. It may help to cold crash prior to rackings, though.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer