Mead Journal: Whole Lotta rackin'

[matrix4b]

Ok, It has been way overdue to work on my mead.

Mead From the Darkside: Blackberry Black Tea Mead
Didn't do anything to this,  It's happily bulk aging.

Vanilla Haze- Vanilla Hazelnut MeadI racked this one.  Tasted it.  Tastes nice and earthy and a bit nutty.  I haven't backsweetened this yet but I will.  And oaking with Medium Toasted Oak.  Then

Comments

[matrix4b]

Yeah, Moving so much, sounds like beer or distilling would be the best for your situation. You could do a primary fermentation, then instead of letting it clear and aging for a mead, distill it. Makes travel easier, well except the distilling gear.

I would like to try the honey. Good prices? I know shipping would be expensive though. Well, you do have enough time for a primary fermentation, so you could do hydromels and do a backsweetening and stablizing to keep it from fermenting, or bottle in champaign bottles with wired cork to for a sparkling mead. But essentially, a Primary ferment will only take about a month tops. If you do a JAOM style then it will be done sooner but alas a low alcohol content. That's why distilling would be good. Aging is not something that is in the cards for you.

I have 8 brewing vessels and if I get more, my wife will kill me. So, I am trying to keep them rotating and going. Unfortunately, honey costs are rising. I have enough honey for maybe 8-10 more meads and honey money stored up for another 5-6 batches. I eagerly approch the 50 batch mark. I may decide enoughs enough and go professional on the 100th batch or at my 10 years of brewing. We shall see. Ofcourse if I win many millions I will have a mead pub, coffee, gaming, comic, shop that I want. But that's unlikely.

Dave