A Question About Mead

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A Question About Mead

Postby Zarathustra » Fri May 30, 2003 7:50 am

I made two 5 gallon batches of mead over 4 years ago. Both batches have been sealed in 5 gallon stainless steel containers and stored at room temperature. Is this stuff still drinkable?
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Postby kingoftheharpies » Fri May 30, 2003 11:58 am

Around here in minneapolis they say 25 year or Polish mead...some older mead makers have 30 year old mead...so 4 years...its still quite young for a mead.

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Postby Zarathustra » Fri May 30, 2003 1:28 pm

Thanks for the reply. I had a guy at a homebrew supply store tell me that my mead may not be good because of long term exposure to sediments in the containers and what he termed "unavoidable" exposure to air. I guess I'm going to have to try it...I can't see how it can be harmful.
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How sealed?

Postby fitz » Mon Jun 02, 2003 3:37 am

How sealed are these containers.
You may have made a sparkling mead if the yeast had not completed it fermentation.
Honey is a notorious slow ferment. The sugars are complex enough, that it takes a while for the yeast to convert and ferment the sugars. That is why the longer you store mead the better it taste, because the flavors have a chance to mellow. At room temp, the mead will age quicker, the same goes with any wine. You mead may be prime for consumption, give it a try.
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