Just a quick update on the Joe’s Ancient Orange mead I’ve got brewing. It’s no longer bubbling away, and it’s begun to clear. Let the aging begin!
Forgive the fuzzy picture. Poor lighting.
So I’m slacking off by now on my brewlog, and that’s because fermentation is slowing down. I’ve been seeing sediment continue to build on the bottom of my carboy. I doubt it’ll be terribly long before fermentation stops completely. When that happens, it’ll be time to wait for it to clarify and age for a couple months. Right now, I’m figuring I’m going to “bulk age” it right up until I decide to drink it. I think it’ll be ready to drink on my birthday in November. Mmmmm!
I’ve had the ingredients sitting around for what seems like eons. While in active chemotherapy treatment, I wasn’t allowed to drink alcohol, and I’m sure my docs would have been extremely displeased with me playing with active yeast cultures while immunocompromised. With those restrictions lifted, I decided to brew my first batch of post-cancer mead. I haven’t liked any of the cheap commercial stuff available in my local liquor store, but I’ve liked all of the homebrewed recipes I’ve tasted, and I’ve tried one or two expensive meads I’ve liked.