Mead Lovers Digest #1441

Published in

· 8 months ago

Subject: Mead Lover's Digest #1441, 8 September 2009 
From: mead-request@talisman.com 

Mead Lover's Digest #1441                                  8 September 2009 

                      Mead Discussion Forum 

Contents: 
  Re: When to add Oak (mail-box) 

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Subject: Re: When to add Oak 
From: mail-box <mail-box@comcast.net> 
Date: Sun, 30 Aug 2009 00:26:46 -0400 

> Subject: When to add Oak 
> From: "David" <diode21@msn.com> 
> Date: Sun, 23 Aug 2009 20:25:39 -0600 
> 
> I've been making mead for some time and have never used Oak. I have been 
> kicking around the idea as of late but do not know when to add it. So.What 
> is the optimal time frame to add oak and for how long? 
> 
> Toma 
Toma, 

Add it once you're at the bulk aging stage.  Barrels are fussy and 
expensive, but a cup of oak beads added to a 5 gallon batch of mead 
during aging will give up their essence while your mead ages, and will 
be left behind when you rack.  I vastly prefer French oak and a light or 
medium toast. I'm not terribly fond of American oak or higher toast 
levels unless the beverage is very heavy, and most meads are not. 

I've got to agree with Dave from the digest your question appeared in: 
It's best to start low and adjust up as you make other batches.  Over 
oaked anything is not pleasant.  The spouse and I have a code word when 
we're at a winery which either hides flaws or a mediocre wine under a 
heavy dose of oak:  "Plank."  It's the kind of wine that might have been 
good, had they not decided to soak a 2x4 in it.  Over time oak character 
does tend to lessen and blend better, but that just begs the question: 
Why are you serving this wine to me now, when it can not possibly be 
considered to be ready to consume? 

Cheers, 
Ken Taborek 

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End of Mead Lover's Digest #1441 
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