Made this about a year ago and it has been aging pretty well. About 12% ABV. I think it still has a slight off-flavour, but that’s probably due to not using the best honey.

  • AwkwardTurtle@beehaw.org
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    1 year ago

    When in doubt, age it out!

    Alternatively you could consider back sweetening, or oaking, to add some extra flavor that might counterbalance it some.

    • baconeater@lemm.ee
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      1 year ago

      Agreed. I always try to think of balancing mead like a 3-legged stool where the 3 legs you can make longer or shorter (the metaphor kind of falls apart here) as pH, sweetness/dryness and tannic balance. Age helps smooth everything out!

      • HorriblePerson@feddit.nlOP
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        1 year ago

        It’s pretty well balanced compared to my previous meads. I used a cider yeast which resulted in a slight residual sweetness and the acid from the peaches and strawberries balances it pretty well. I also added some pepper corns in secondary, though not much of that made it through.

        • baconeater@lemm.ee
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          1 year ago

          Sounds tasty! Stash a few bottles away somewhere cool and forget about them for a while!