Aged Mead

What I was doing earlier today instead of posting was
celebrating the apple harvest at the annual Wort Processors cider party.

There was a lot of good cider, and because of having cleared
out a little storage room to make a guest room, I had come across
some of the stuff I brewed back in the early 90’s. The beer went
down the drain, but I had hopes for some of the meads, so I
brought a few bottles. There was the 1993 Cyser, which won
several awards at club competitions when it was about 10 years
old. There was also the 1991 cyser, which may have been the first
one I made. And there turned out to be a case of 12 ounce bottles
of the thyme mead.

20 years aging does seem to do a lot for a mead — all of them
had developed sherry-like flavor, but still tasted of honey and
the cysers had remnants of apple flavor, although not as much as
they probably did ten years ago.