Still in clean up mode as I reenter brewing realms.

A long ignored mead was pulled out of a dark corner of the basement. It's been in the secondary fermenter since March 1996 (yes, nearly 12 years in the secondary). I pulled a sample and I'm trying to decide if I should pitch it or bottle it.

The OG was 1.095. Today's reading 1.008. It has a nice honey nose and a flavor reminiscent of a dry sherry. The body seems a little thin.

What do you think?

(I need the carboy. It's the only 3 gallon carboy I have.)

I decided to dump the ancient mead. Tapped off three .66L bottles to bring to a meeting.

Cheers.

_________________
"Prohibition makes you want to cry into your beer and denies you the beer to cry into."
-Don Marquis

"A woman drove me to drink and I didn't even have the decency to thank her."
-W.C. Fields