Yo you don’t need any equipment to let it age- you just let it bottle age, put those bottles on the shelf and forget about them for a good long while. you wont believe how much better it gets over time.
The lower the APV the less time you need to wait.
What kind of yeast are you using? I had my best results using a champagne yeast, but I was always shooting for very high APV
Yeah, I made a small batch one year with excess comb/pollen/etc I had left over from a hive, and even after a few months it was, …interesting, but a tasted bad/wrong. I was moving house and discarded (!) the last couple of bottles.
5 years later I was visiting a friend and they’d found a bottle of it that I’d given to them, and it was just awsome… f’ing strong, but so smooth, and woah what depth of flavour.
It tastes good so far. I hope I can let it age so long. But I will eventually have enough equipment to let some age for a year.
Yo you don’t need any equipment to let it age- you just let it bottle age, put those bottles on the shelf and forget about them for a good long while. you wont believe how much better it gets over time.
The lower the APV the less time you need to wait.
What kind of yeast are you using? I had my best results using a champagne yeast, but I was always shooting for very high APV
Yeah, I made a small batch one year with excess comb/pollen/etc I had left over from a hive, and even after a few months it was, …interesting, but a tasted bad/wrong. I was moving house and discarded (!) the last couple of bottles.
5 years later I was visiting a friend and they’d found a bottle of it that I’d given to them, and it was just awsome… f’ing strong, but so smooth, and woah what depth of flavour.
thats actually pretty neat, also a shame