Never Give UP!!!!

I had one of those too, Bob. But mine had a sharp kick in the back of my throat. Mixed it with diet ginger ale.

Dick

Meads are notorious for being harsh and taking a loooong time to age. Frequently 2 to 5 years and sometimes 8 to 10 years. But when they finally do mellow out they are an utter delight! Never give up. You may find that a year form now, what you think is good now was only starting to mature.

Incidentally and for your entertainment and edification, a honey/apple wine/mead is called a cyser.

Ray

Yea,

I had to bottle a mead too soon because I was moving across country (something I seem to do too often). Anyway, the stuff just sat on a rack for years, any movement and a swirl would form in the bottle. In preparation for yet another move across country I decided to get rid of all but the best of my wines. There were many that had oxidized and so forth. Well the critters in the pipes had a jolly time on those but when I got to this peach mead, by then about ten years old, it was superb. The cork was off though so I sipped it and continued my testing. I opened another because surely it was just a fluke that the first bottle was good and lo and behold the next was every bit as good as the first but it was already open too. I packed the remaining and celebrated with those already opened.

Chris

Back in '95 we had a bumper crop of dewberries and my wife picked a LOT and she let me make wine (the darling). And like the @$C that I am, somehow, I misplaced the batch and let the airlocks dry out and 10 gallons oxidized. I was so upset with myself that I put it back and would not even look at it. I certainly would not tell her. It was always "bulk aging". For 9 years it was "bulk aging" with an empty airlock. It had turned reddish brown. Finally, in '03 she was on an extended visit home and I thought it was safe to dump it and salvage the carboys. It had not been racked in 8 years. Got the first one to the sink and started to dump it and then curiosity got the better of me. This was my chance to see what REALLY oxidized wine tasted like. So I moved it back to the table, poured a little in a glass and tasted. Wait a minute. That's not wine! That's Dry Bristol Cream Sherry! My wife loves Dry Bristol Cream Sherry!

I was not only saved -- I was a hero! This is the most wonderful hobby in the world where even your worst mistakes turn out great. Yes, I have had batches go down the drain but I none where my wife spent days picking the fruit! And yes, I did come clean with the whole truth. And, No I would not have if it had really gone down the drain.

Ray

We have all been there.

I have a Chancellor from 97 that was black, not red. (It's why I'm more careful about skin contact now.) The color was gorgeous but it tasted like ink must taste. I open one every couple years and wait some more.

I havea gallon of oxidized Chenin Blanc that became a sherry a few years ago. (I think). I have time to wait.

Joe

Thanks! I was trying to remember what it was only to come out with Pyzer which is a character on one of my fave sci fi movies.

Always use glycerin once active fermentation has stopped. It will never dry out.

Please explain using glycerin!

Dick

Sure! Food grade glycerin is available at my local giant chain drugstore in the hand lotion area. You put it in the airlock to keep the water from evaporating, as it always does. Use it just like water. Glycerin is hygroscopic so it will absorb water and never evaporate. I usually split it

Good advise, about 15 years too late. That is the only time I have ever done that and if I had never done it I would not have made this discovery or had this war story to tell.

Oh, I did neglect to say that after I discovered the taste I did fortify it to 16% to get a better effect. I did not go all the way to 18% showed that adding that much everclear diluted the taste too much..

Ray

Never heart of glycerin. Did alittle reading. It appears to be edible. Is this correct. When removing air locks, on occasion the water drips into the carboy. Does this create a problem if using glycerin. thanks

Glycerin is already present in your wine... it's what makes the streaks running down the inside of your glass. It is an approved food additive. I'd recommend buying USP grade glycerin at your local pharmacy if you have any concern about purity of the stuff they sell in the animal supply/feedstores.

Gene

NotReallyMe@home wrote:

No problem, glycerin in large amouints is added to wine to give them body and sweetness.