A small mead oxidation experiment Hard to call this an experiment, as it was more relaxed than that and the proper steps to initiate control and define my objectives werent lined out in any way. This was intentionally so, though. I opened a bottle and left it. Had some when I had time and no responsibilities to attend to. Forced it into my schedule. Heres how this generally works: I open a bottle of wine and drink it within two days. I have to wait until Im certain Ill have the time or I end up with a brilliant red reduced to something that tastes similar to how feet smell. I had heard mead doesnt succumb to oxidation in the same way and decided to take my favourite homebrewed mead and give it a whirl. My dark wildflower varietal dry is an expression of the subtle nutty and earthy characteristics of the base honey backed by a rich heavy oak infusion. Ill keep this short and sweet. Over the course of two weeks, the notes were maintained. The mead didnt ever falter. After a week, I would even say what small oxidation may have occurred was accentuating the profile and characters I loved at bottling time. Became more elegant and more rounded on mouth feel... But the differences now and on day one are indeed subtle. This is joyous. Ive had a couple commercial meads that opened with 3-4 days exposure, but this is the first Ive tested it on my own creation. A very satiating result. Mead works on my schedule, now. How about that? What are your thoughts or experiences on oxygen in the finished, bottled product??
Posted on: Fri, 10 Oct 2014 05:19:01 +0000
Trending Topics
Recently Viewed Topics
© 2015