How long does mead have to ferment before serving?

The fermentation usually takes about 7 days, but your mead might bubble as long as two weeks! That's totally fine — the longer your mead ferments, the more sugar your yeast are eating — and the dryer and more alcoholic your mead will become.
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How long should mead sit before drinking?

Keep fermentation temps up to around 70° or 75° F. Fermentation should last between 10 to 20 days. Rack into a conditioning vessel and bulk age for 3 to 6 months. Bottle, then enjoy now and again to see how it's progressing.
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How long should you let mead age?

Mead should ideally age between six months to three years of aging before its ready to drink, depending on the mead. Just as with wine, lighter meads tend to be ready sooner; heavier, darker meads take longer.
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How long does mead take to taste good?

As I flip through my recipe books for reference, it seems like most recipes mention that it's best to bottle-age the honey-beer for at least a month or two before consuming. My experience with straight mead tells me that you might want to wait even longer, maybe three months at the very least.
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Can you drink mead after opening?

Once opened, however, mead's shelf-life decreases, especially for lighter meads. It is usually recommended to consume lighter mead within 24 hours of opening. Do keep in mind that shelf life will vary from mead to mead, depending on its contents.
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How Do I know When my Mead or Wine Fermentation is Finished?

Why did my mead turn sour?

Tart, sour (basic taste sensation), often with an indication of tart sharpness in aroma. Check level of acid additions. Check acid levels in honey. Check acid levels in any fruit used (some fruit have higher acid levels, unripe fruit has higher acid levels).
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Can you drink mead right after fermentation?

You can drink it. It probably won't taste very good, though. Mead requires aging for it to taste good, and after two weeks it will be both too new and not yet clear, so you'd taste the yeast. Generally you want to let mead go for a year before you drink it.
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Can you leave mead in primary too long?

Even for those strains that don't do well sur lie, you probably have not seen enough yeast autolysis (breakdown and decay) after 2 months to present too much of a problem, but I'd still recommend racking ASAP after you get back, in that case.
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What does adding oak to mead do?

Depending on the variety and toast level, oak can add noticeable flavor and aroma character, most typically oaky, woody, toasty and vanilla flavors. More strongly toasted oak will add more toasty, caramelized and charred character. Oak can add color to mead.
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Should I stir my mead while fermenting?

After initially shaking to stir and aerate your must, we recommend using a wine whip or similar tool (making sure to stir and splash your mead) every 12 hours for the first 3 days to make sure your yeast has plenty of oxygen to grow strong and healthy.
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How often should you stir mead while fermenting?

Stirring twice a day is generally sufficient (if you have a fast fermentation, you might want to stir three or four times a day).
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How do you know if homemade mead is safe to drink?

If it tastes good, drink it

Sounds like your mead is just fine. It would be better to age it in the bottles than in a fermenter, but if it tastes good, it probably is good. Of course, although many meads get better with age, there is a limit after which they will turn without preservatives.
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Does mead need to be in the dark?

An unopened bottle of mead should be stored in a cool dark place like a pantry, cabinet, or wine cellar.
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How long should mead sit in secondary?

There is no fixed duration for secondary fermentation, as it can range from a few weeks to several months or even longer. It is dependent on factors such as a recipe, desired flavor profile, and specific characteristics.
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Do you refrigerate mead before drinking?

Should I chill my mead before drinking it? The temperature of the mead you drink is really up to you. We suggest that lighter dry meads should be served chilled, like many white wines. Darker, sweeter or stronger flavored meads can be served either at room temperature or chilled.
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Can you put too much yeast in mead?

It is possible to add too much yeast, but that usually takes on the order of 10 to 20 times more than the recommended amount, so using one packet designed for a 5 gallon batch in a 1 gallon batch is not an issue. In general, more yeast is actually better, at least at first.
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Does racking mead stop fermentation?

Racking can be used as a strategy to stop fermentation early, and is particularly effective when used with sulfites and sorbates. I prefer to let the mead finish completely, usually off-dry, and back sweeten with a sweet mead.
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What stops fermentation in mead?

Potassium Sorbate is used to stop fermentation which is great for back sweetening mead or wine. Can also be used before bottling to reduce carbonation.
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How can you tell if mead is alcoholic?

Well, it all comes down to the hydrometer measurement. The higher the alcohol concentration in the mead, the deeper hydrometer will sink. If a hydrometer shows a reading of 1.090, that means the ABV percentage in the drink is 11.9.
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What happens if mead doesn't ferment?

Fermentation never starts.

If so, possible problems are: mead is too high a gravity for the yeast, pH is too low for the yeast, or sanitizers, preservatives or other yeast-killing/inhibiting substances are present.
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How do I know if my mead has botulism?

Well, if there is some kind of botulism infection in your mead or must, you'll know it pretty quickly because these particular bacteria produce a really nasty smell, and a dark discoloration under the surface of the infected media, in this case mead or must.
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What does infected mead taste like?

Most common infection is lactobacillus which gives a sour milk like taste along with some buttery flavor.
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Should I burp my mead?

This aerates the mead-in-progress, which helps spur yeast growth. Opening the jar daily—burping it—also releases built-up carbon-dioxide. BURP YOUR JAR DAILY TO AVOID EXPLOSIONS!
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