The knowledge of how to make good mead has greatly matured in the last several years. With modern techniques there is no need for years of aging! The exception being if you purposely want micro oxidation characteristics.
Yeah, by several years I mean a decade now - how time flies! In the book “The Complete Guide To Making Mead” by Steve Piatz he describes “a predictable and repeatable meadmaking process that can produce drinkable
meads after months of aging, rather than years”.
Such information is also available elsewhere online at sites like the meadmakr guide.
Like with other fermented beverages, some recipes will have potential to transform more with extended aging while others are better fresh.
The knowledge of how to make good mead has greatly matured in the last several years. With modern techniques there is no need for years of aging! The exception being if you purposely want micro oxidation characteristics.
nice maturation pun … what are these new developments in the process you speak of?
Yeah, by several years I mean a decade now - how time flies! In the book “The Complete Guide To Making Mead” by Steve Piatz he describes “a predictable and repeatable meadmaking process that can produce drinkable meads after months of aging, rather than years”.
Such information is also available elsewhere online at sites like the meadmakr guide.
Like with other fermented beverages, some recipes will have potential to transform more with extended aging while others are better fresh.