On 2018-12-24 16:30:19 +0000, Baloonon said:
Bill O'Meally <omeallymd@geemail.com> wrote :
On 2018-12-23 07:22:57 +0000, rb said:
How about vinegar, kombucha or kefir?
If I had the time and space, aging some home made wine vinegar would be
on the cards (and making a reduction).
And lets not forget mead - I recently found a 2012 bottle of bochet
stashed away.
rb
I had a Renaissance party in June, and served my last five bottles of
1998 sweet mead. Remarkably, non-oxidized.
Had it developed in other ways?
I opened the last bottle of a batch of Burton I made a couple of years ago, maybe three, but I think the seal wasn't tight enough, or maybe it was just expected leakage. Mostly flat and definitely some cardboardy oxidation.
I actually had two batches, both in a still wine style. They were very
high gravity, so between the sugar, the alcohol (and added acids
perhaps), they were remarkably well-preserved. The "Miruvor" was a
spiced mead, and the spices had mellowed down to just a hint of what I remembered. The "Asgard" was a plain sweet mead and had taken on a nice
subtle buttery tone. Both were quite enjoyable, at least the little bit
I got to drink. My guests loved them both!
Actually, I had found a sixth bottle that the wife and I had poured
into a wineskin to smuggle into the Maryland Renaissance Festival. I
kept smelling mead on the way down, and when we parked I found that the wineskin had sprung a leak! Ugh!! At least it was in a cooler, which
contained the mess. Three young men parked next to use were tailgating
and drinking Natty Boh. I asked if they'd like to try the very last of
my '98 mead -- at least as old as they were. There was maybe 3/4 of a
bottle left in the skin. They were bowled over. Now, If I could only
have gotten them to stop calling me "sir". And though I think I look
younger than my 57 years, they felt a need to explain to me how to take
their picture on their cell phone! :-/
--
Bill O'Meally
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