Made this about a year ago and it has been aging pretty well. About 12% ABV. I think it still has a slight off-flavour, but that’s probably due to not using the best honey.
Made this about a year ago and it has been aging pretty well. About 12% ABV. I think it still has a slight off-flavour, but that’s probably due to not using the best honey.
When in doubt, age it out!
Alternatively you could consider back sweetening, or oaking, to add some extra flavor that might counterbalance it some.
Agreed. I always try to think of balancing mead like a 3-legged stool where the 3 legs you can make longer or shorter (the metaphor kind of falls apart here) as pH, sweetness/dryness and tannic balance. Age helps smooth everything out!
It’s pretty well balanced compared to my previous meads. I used a cider yeast which resulted in a slight residual sweetness and the acid from the peaches and strawberries balances it pretty well. I also added some pepper corns in secondary, though not much of that made it through.
Sounds tasty! Stash a few bottles away somewhere cool and forget about them for a while!