Aging....
Ah aging....
I thought this was totally crap when I first started brewing. Boy was I wrong! This is definitely worth looking into.
Case in point. I brewed a fortified mead (a mead mixed with hard booze) I think last April-May. I have left it to age both in bulk in the carboy for a month or so and after that it has been aging in bottles. Boy is it tasty!
Makes me almost want to buy this so I don't need to wait as long:
Now my stuff is by no means "cheap plonk" but DAMN. If a few months did this, I can only imagine what years would do.
If I could only get my mead to last that long....
Oh well...
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