Yesterday I decided that this mead had pretty much stopped fermenting now and after 30 days with the yeast I've moved this into secondary. As with the usual I did the regular tests and found that my mead is at a FG of 1.005 and gives an estimated ABV 12%. The most important test was also conducted... tasting! Initially you get the smell from the mead. Although not unpleasant there is a strong alcohol smell to it which you can really tell. There is very little to no coffee smell too. The taste is completely different to this. Although there is only a subtle note of vanilla, the rest of the flavour from this merges into the coffee taste creating a very smooth drink. The alcohol in the taste as opposed to the smell creates a lovely warming feeling with very little to no burn that there usually would eb from a high alcohol content.
The bentonite was also added at this point as the colour could be vastly improved by clarity and hopefully after aging too this should be a very nice laid back after dinner mead.
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