Last of 18 year old cherry mead

[MrRook]

The left photo is an 18 year old 18% cherry mead and the right one is a 16 year old 18% raspberry mead.
Sadly, both are now all gone.

 

[Clint]

Who's fault is that?

 

[NPi]

The left photo is an 18 year old 18% cherry mead and the right one is a 16 year old 18% raspberry mead.
Sadly, both are now all gone.

Well done on abstaining, were they worth it?

 

[MrRook]

Well done on abstaining, were they worth it?

Yes, they were both still pretty tasty, although I preferred the cherry mead. I didn't completely abstain as they both started out as five gallon batches.

 

[Taff]

Recipe?

 

[Didge]

May they rest in peas.

I have a few bottles of rhubarb wine that are approaching 12 years old now, they're pretty good but I would swap them in a flash for a cherry or raspberry mead.

 

[obscure]

I’ve got a small batch of mead and when I first tried it after 3 months it was well not great it’s now being in the bottle for a year and the improvement is pretty noticeable. It was a six bottle (750ml bottles) batch so I’m not sure if I would be able to keep to for 18 years but might try and put a couple of bottles aside for a few more years (and get a fresh batch on as well as when I first tried the batch I was tempted to chuck it so wasn’t that desperate to make more).

 

[MrRook]

Recipe?

Any notes I may have had back then got lost in a major move and down sizing three years ago.
Basically it was meadowfoam honey, some wine nutrient, and 1118 champagne yeast. After primary fermentation I racked onto three pounds of sweet cherries. Not sure what the O G was, but it ended up at 18%.

 

[Moonraker]

The left photo is an 18 year old 18% cherry mead and the right one is a 16 year old 18% raspberry mead.
Sadly, both are now all gone.

I have 3 bottles of wine put by, an apple from 2000, a blackberry from 2006 and an unidentified apple from the early 2000's where the label has come off. I am waiting for a special occasion to discover just how nasty they have become... :^)

I got given a double magnum of Chimay Bleu as a leaving present from a job in 1994 that said "BBE 1996", didn't open it until 2008 and it had developed the most amazing powerful taste and bouquet, pity that it would take another 14 years to be able to re-create it!