Mead blending

[Drtanglebones]

Kristen England from St. Paul Homebrewers did a presentation on mead blending at the BJCP judge reception last week. He had created a bunch of infusions of flavors (safron, grains of paradise, chipotle) and acids. People would put a drop or 2 into a small amount of a basic mead and see what happened, even blending multiple flavors together to get the desired result. This was eye-opening to me, as I've been struggling with sub-par results on my meads. The trick is to mess with them when they are done fermenting! I would like to do a similar experiment sometime in the next year. Any interest out there?

[speedysk1]

Was there a time frame after fermentation that this can't be done? Or as long as it's before bottling?

[Drtanglebones]

Even after bottling, since meads are usually still, and not quite as prone to oxidation as beers.

[JonB_in_Glencoe]

Yeah, I think I could fiddle with a Meade before, during and after fermentation.
Kramer