How long could a bottle of Mead stay drinkable? I know red wines can stay viable for a long, long time, but I was wondering if anyone knew how long a mead can last? I know it reaches its peak in about 6 years, but what about after that?
Honey itself is a natural preservative. Ive known people that had meads way over 6 years and they were awesome. It also really depends on your storing capabilities like stable temps and decent humidity.
this past weekend I popped open a bottle of what I believe is a 9 to 10 year old raspberry melomel. It has to be close to that age because the other bottles done just before this batch are properly labeled as bottled Feb 1999.
I really thought this mead might be spoiled...there's a lot of sediment in the bottom that isn't just yeast. its real fluffly like its the raspberry remnants fallen out of solution and 'congealed' together.
I was wrong. I did have to pour to a caraf and sacrifice the bottom 2 inches to the wine gods...but what I did pour into glasses was exquisite. The raspberry was never strong in this, but you definitely get amazing honey flavors and aroma. Then there are after tastes of a more complex honey flavor that slowly fades.
I only have 3 bottles of this left. and 3 bottles of the 'known' 1999 vintage sweet mead.
malkore> nice. might have made it better with the sorbate and sulphites. maybe no spoilage, but raspberry wine shouldn't last that long usually. who knows though with honey and good storage. i don't think many have really tried to age a good fruit wine or set one up to do so. i've opened 3 yr old blackberry and was amazed at how smooth it was. it seemed to have gain a slightly more complex flavor like a dry table wine. i wish i could store some bottles w/ extra sulphites and acid over 10 yrs to see how it ages.
hard not to open bottles after they get to a descent age!!!
In europe we once had a brewery called Feanor's finest selling 4-6 year old mead as old mead.
as its we had, the brewery no longer exists and everything (brewery+recipes) is sold as a unit (if only the'd give a license on the old mead.. o darn)..
Getting to the point: while clearing out the building they found 30 year old bottles of Old mead.
i bought 1 of 'm .. (30 euro's for 1 bottle) i wish i've bought at least 3.
the stuf is SOooooo good. if you take 1 nip, the taste keeps hanging in your mouth giving of aroma's over and over. (like very good cognac). though there isnt much alcohol in it.
-- any tips for letting any other mead gain the same quality and what kind of mead to start with for a balanced -5 year shelf time- taste?.
I have a 12 year old ginger mead that I am dying to try. But I am down to my last 12 oz bottle of it. The last time I tried it was about 6 years ago. I've been holding this bottle for the right time. One of these days.
I have 5 year old meads that are wonderful. I am a patient man but would need to make 100s more gallons a year to get any to 10 years. I would never add sorbate to a mead and can see no good reason to. I have use K Meta in some but very few. None have gone bad. Oldest melomel is blackberry and it is 4. I havwe it in a stainless steel corney keg. They are easy to sample out of. O ya its good
Sauternes are characterized by the balance of sweetness with the zest of acidity. Some common flavor notes include apricots, honey, peaches but with a nutty note, which is a typical characteristic of noble semillon itself (cf. Australian noble (late-harvest) semillon). The finish can resonate on the palate for several minutes. Sauternes are some of longest-lived wines, with premium examples from exceptional vintages properly kept having the potential to age well even beyond 100 years. Sauternes typically starts out with a golden, yellow color that becomes progressively darker as it ages. Some wine experts, like Ed McCarthy and Master of WineMary Ewing-Mulligan, believe that only once the wine reaches the color of an old copper coin has it started to develop its more complex and mature flavors.