People also like to age meads, ciders, and cysers longer due to it removes the "hotness" from the end product. When you take a shot of low end tequila, and it burns the whole way down, that's "hotness". The longer you let it age the more that hot turns into a more mellow taste and it blends into the beverage more. That is why usually the stronger it is, the more you let it age and mellow out, or you cut it with something sweet to counteract the burn.
So if you start playing around with different yeasts and sugar content (honey in this case) to up your ABV, and it burns a little too much for your liking, try waiting another month or so. The harder stuff Apple jack, and strong non-distilled beverages recommend 4-6 months minimum to let it age.
"A friend of mine, who is not on Steemit yet, convinced me to get into brewing."
Just so everyone else knows, mbrown121500 is that friend!
I hope to get a large enough production going to start aging it longer. Right now I'm drinking and bartering my production, so I have none left to age. ;-) It sits for three months though at least. I'd love to have enough that I'm letting it age for a year. The taste would only get better with time, and that's one reason I love brewing now!
See the head space above? That is what I left in the bottle that bubbled over this morning. Adding three times the yeast I was supposed to add was a BAD idea. LOL First rule of brewing: Do not brew while drinking your product.
Mistakes will be made. They can be costly too! haha
That SHOULD have been enough head space, the different yeast must have had a more active fermentation.
Yeah, all the past brews, I did not "activate" the yeast either. I simply poured it into the bottle at the end, then the bottle was swirled around a little to mix the yeast into the top liquid.
That can fail to start in mead more frequently than other brews. The sugar chains in honey are more complex and making a starter grants a higher success rate on pitching.
I've never had a problem, but then I'm only up to brew #7. I have some 1 gallon plastic water bottle tests going now, and they just had a tsp of bread yeast tossed in at the end without pitching. They are all working just fine.
Have you ever had a failed batch, and did you know why or have any idea why?
The only fail I've had was flavoring... trying to make that Almond Joy which isn't working out. I have had to repitch before, but once I started doing staggered nutrient all has been well.
Staggered nutrient? I just throw in the organic raisins and forget it. The only total failure so far was trying to use recycled deek park spring water bottles. There was an AWFUL after taste from the plastic. Yuck! We had to throw six gallons of it in the trash.
The ancient orange that blew up a bit didn't taste good, but I'm almost sure it was from the three packs of yeast when it only needed one. Does that make sense from your expertise? Could it have been opening the bung mid-brew instead?
It's time to work on your reputation a bit... Hold still. This won't hurt a bit!