Mead Journal: Orange Creamcycle

Ok, I finally racked off the Oak chips. I wanted it on for 2 weeks but lazyness left it to 3 weeks. I have to say that the oak changed the character. I am not sure that it is a good thing. I think that the vanilla is much less pronounced. I am hoping that aging will take care of it. I don't think that 3 weeks was good. I don't think that it was "woody" but the term "earthy" comes to mind. Hmm, High citrus brews don't need oaking and the jury is still out on weather it was a benifit, detramint, or a neutral that just changed it. Again, Looking forward to this after aging. Also, don't oak in glass carboys. The hops bag I put the 1 oz of oak chips in (think about 1/2 a fist size) got stuck in the neck. So I had to cut it open and dig the chips out of it until I had enough to get it through the neck of the carboy. I should have reminded myself," That's why you have 2 brewing buckets, for the fruit and chips and stuff that wont fit through the neck of the glass carboy." But tis done and awaits the lazyness of waiting for it to settle out the oak dust, enevitable that the mead is darker, and rack then age 6-8 months or a full year. I may just wait till next summer to crack it. Still no luck on the money for buying honey. Ah well.

That is all.

David Forby