I am sure aging it will not harm it, and will add some subtlety and complexity to the wine and I do still intend to age some of it considerably and hopefully even age it with some oak chips as well just to see what it does.
Tuesday, December 08, 2009
I originally thought that the heavy spiced element of the current chai mead batch would require considerable aging to make the taste a subtle flavouring. As I stated in my last post, I don't think this mead necessarily NEEDS aging like the apple one turned out to need. The flavour is an interesting blend of spices sweetness and alcoholic content. This should turn out to be a lovely sweet desert wine.