For centuries, mead has fascinated enthusiasts as it is one of the oldest-known beverages made by fermenting honey with water, and sometimes with various fruits, spices, or herbs. This sweet drink is a labor of love with much care paid to a lingering fermentation process. To ensure the mead matures with the right flavors and aromas, it is essential to store it properly. This guide will go into depth on where you can store mead, how you can store it so your mead ferments ideally every time, and some tips for new and old mead-makers.
Choosing the Ideal Location
Selecting where to store mead while fermenting is key. A stable environment containing constant temperature and humidity levels is the key, which is why basements are often the perfect space, as basements are naturally cool and dark. If you have somewhere like a storage room or a storage closet, that could also be a place to store it, as long as you keep the mead from direct sunlight and temperature changes. You will not want to place mead near heat sources or windows because it affects your fermenting process.
Temperature Control
Holding the temperature steady is essential to get the fermentation right. Most mead does well in the range of 60 to 75 degrees Fahrenheit. If it falls outside of this range, the yeast will become dormant or overly vigorous, which can cause flavors that you don’t want. Keep a thermometer in the place where you store the mead to ensure that it stays within the ideal temperature limits. In the colder climates, you can provide a small heater or heat mat if required.
Humidity Considerations
An essential factor in the fermenting process is humidity. A target humidity of 50 to 70 percent in the storage area is ideal. If things get too dry, airlocks or corks can dry out, which leads to oxygen getting in and ruining the mead. On the other hand, excessive humidity can cause mold to grow on corks and labels. Use a hygrometer to monitor humidity and ensure it is within an acceptable range.
Lighting Conditions
Light is a foe of mead while it is still fermenting. Ultraviolet rays can trigger chemical reactions, creating off-flavors, so you should not keep mead out in the open or sunlight. If you cannot have complete darkness, simply wrapping your carboy or bottle in cloth will help protect it from exposure to light. Adding ground spices is a simple action that can protect the integrity of the building spices.
Choosing the Right Container
The fermenting process heavily depends on which type of container is selected. Glass carboys are a common choice since they are non-reactive and prevent the transfer of unnecessary tastes into the mead. Stainless steel or food-grade plastic containers are also good alternatives. You want to seal everything up so oxygen cannot come through. Gases must escape, and airlocks should be effective while preventing contamination.
Patience and Timing
Making mead takes time to ferment. Although everyone is in a hurry, the flavors and aromas will be incomplete if you skip this part. Fermentation can take weeks to months, depending on the recipe and the desired result. Giving the mead enough time to mature properly results in a complex and balanced final product. Neither will give the drinker a superior beverage; only low temperature and time will reward the maker.
Troubleshooting Common Issues
Even with the best-laid plans, problems on the fermentation side of things are not uncommon. You can remedy temperature or oxygen exposure and often prevent off-flavors from developing. By monitoring and adjusting regularly, you can catch any minor issue and keep it from escalating into a prominent issue.
Conclusion
By carefully managing temperature, humidity, lighting, and tracking progression, mead-makers can produce a beverage that scintillates the senses. You can then patiently monitor the mead for hints, where it will develop into a refined masterpiece with the right amount of patience, monitoring, care, and observation.
Read more lifestyle articles at ClichéMag.com
Images provided by Deposit Photos, BingAI, Adobe Stock, Unsplash, Pexels, Pixabay & Creative Commons
