I’m fairly new to brewing and I decided to start with mead. I’ve made four batches so far and I believe I’m making halfway decent mead. At this point I’m looking for advice on how to create more complex flavors. I’ll run down what I’ve done so far and please feel free to point out anything that you feel could use improvement.
I follow standard sanitization practice for making mead and use 5 gallon carboys every time. I have tried multiple yeast types and honeys and I leave my mead to sit in the carboys for a year before I even bottle. I don’t know if this is a bad or a good thing and would appreciate advice on the subject. When I bottle I tend to leave it in the bottle a year before I drink it. I know this is a long time but so far I haven’t killed anyone lol.
To date I’ve only done a simple honey, water, yeast mix and would love to hear everyones opinion on how to add flavor to my mead.
Thanks,
Steven