I had a rather horid batch of apple mead that used wild honey and it
came out with the most awful aftertaste, like a kiddy cough syrup, but now
that it has mellowed in the bottles for 4 months it is yummy!!!!!! I was
ready to pour it all down the drain!
Bob<><

Bob > wrote:
> I had a rather horid batch of apple mead that used wild honey and it
> came out with the most awful aftertaste, like a kiddy cough syrup,
> but now that it has mellowed in the bottles for 4 months it is yummy!!!!!!
> I was ready to pour it all down the drain!

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

Bob > wrote:
> I had a rather horid batch of apple mead that used wild honey and it
> came out with the most awful aftertaste, like a kiddy cough syrup,
> but now that it has mellowed in the bottles for 4 months it is yummy!!!!!!
> I was ready to pour it all down the drain!

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

"Bob" > wrote in message
...
> I had a rather horid batch of apple mead that used wild honey and it
> came out with the most awful aftertaste, like a kiddy cough syrup, but now
> that it has mellowed in the bottles for 4 months it is yummy!!!!!! I was
> ready to pour it all down the drain!
> Bob<><
>
>

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

"Bob" > wrote in message
...
> I had a rather horid batch of apple mead that used wild honey and it
> came out with the most awful aftertaste, like a kiddy cough syrup, but now
> that it has mellowed in the bottles for 4 months it is yummy!!!!!! I was
> ready to pour it all down the drain!
> Bob<><
>
>

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

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

"Chris" > wrote in message
oups.com...
> 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

"Chris" > wrote in message
oups.com...
> 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
>

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

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

"Ray Calvert" > wrote in message
...
> 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.

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.
>
> Ray
>
> "Bob" > wrote in message
> ...
> > I had a rather horid batch of apple mead that used wild honey and it
> > came out with the most awful aftertaste, like a kiddy cough syrup, but
now
> > that it has mellowed in the bottles for 4 months it is yummy!!!!!! I was
> > ready to pour it all down the drain!
> > Bob<><
> >
> >
>
>

"Ray Calvert" > wrote in message
...
> 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.

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.
>
> Ray
>
> "Bob" > wrote in message
> ...
> > I had a rather horid batch of apple mead that used wild honey and it
> > came out with the most awful aftertaste, like a kiddy cough syrup, but
now
> > that it has mellowed in the bottles for 4 months it is yummy!!!!!! I was
> > ready to pour it all down the drain!
> > Bob<><
> >
> >
>
>

"Ray Calvert" > wrote in message
...
> 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.

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


>
> Ray
>
> "Chris" > wrote in message
> oups.com...
> > 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
> >
>
>

Bob > wrote:

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

Please explain using glycerin!

Dick

Bob > wrote:

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

Please explain using glycerin!

Dick

Bob > wrote:

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

Please explain using glycerin!

Dick

"Dick Adams" > wrote in message
...
> Bob > wrote:
>
> > Always use glycerin once active fermentation has stopped.
> > It will never dry out.
>
> Please explain using glycerin!
>
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
50/50 w/h2o. I think I pay $2 for 8 oz.

"Bob" > wrote in message
...
>
> "Ray Calvert" > wrote in message
> ...
>> Back in '95 we had a bumper crop of dewberries and my wife picked a LOT

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

"Bob" > wrote in message
...
>
> "Ray Calvert" > wrote in message
> ...
>> Back in '95 we had a bumper crop of dewberries and my wife picked a LOT

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


"Dick Adams" > wrote in message
...
> Bob > wrote:
>
> > Always use glycerin once active fermentation has stopped.
> > It will never dry out.
>
> Please explain using glycerin!
>
> Dick

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:
> 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
>
>
> "Dick Adams" > wrote in message
> ...
>
>>Bob > wrote:
>>
>>
>>>Always use glycerin once active fermentation has stopped.
>>>It will never dry out.
>>
>>Please explain using glycerin!
>>
>>Dick
>
>
>

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:
> 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
>
>
> "Dick Adams" > wrote in message
> ...
>
>>Bob > wrote:
>>
>>
>>>Always use glycerin once active fermentation has stopped.
>>>It will never dry out.
>>
>>Please explain using glycerin!
>>
>>Dick
>
>
>

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:
> 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
>
>
> "Dick Adams" > wrote in message
> ...
>
>>Bob > wrote:
>>
>>
>>>Always use glycerin once active fermentation has stopped.
>>>It will never dry out.
>>
>>Please explain using glycerin!
>>
>>Dick
>
>
>

"NotReallyMe@home" > wrote in message
...
> 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

No problem, glycerin in large amouints is added to wine to give them
body and sweetness.
>
> "Dick Adams" > wrote in message
> ...
> > Bob > wrote:
> >
> > > Always use glycerin once active fermentation has stopped.
> > > It will never dry out.
> >
> > Please explain using glycerin!
> >
> > Dick
>
>