2015 batch 1: Cyser - Tasting

Just a short up-date. It has now been almost 3 weeks since I added the oak. I tasted it after one week and already the taste was quite different from the sample I took before oaking.

Now after the 3 weeks the taste of oak is not that different but the mead has been much more rounded and the bitterness significantly reduced compared to the reference sample. The smell has also improved dramatically - actually so much that it is now quite pleasant.

OAK IS A DIVINE INGREDIENT :o)

Furthermore I did a check on the pH just to verify that it had not changed due to the oaking. pH of the mead was measured to 3.97 and the reference sample before oaking to exactly the same value. Great!

Pic: The mead to the left and the reference sample to the right. Calibration solution above. Note that the mead is a but more cloudy than the reference sample. Glas with demineralized water is used for rinsing the electrode of the pH meter.

The appearance of the mead is just a bit cloudy and I will leave it to precipitate for one more week before removing the sediment - then it be time for back-sweetening.