After a college mead making experience that turned out terrible, I recently had a go at making T'ej . I haven't the slightest clue if a regular mead drinker would say it tastes perfect, tastes like ass, or is somewhere in between, but I enjoy it!
I didn't rack it, just went from the main fermentation carboy to bottles after letting it crash by pouring and stopping before too much sediment came out. I haven't back-sweetened it but it's still somewhat sweet and feels a hair like champagne, so I'm a bit afraid it's going to slowly keep on fermenting in the fridge and carbonate a bit, but I'll burp the bottles every once in a while so I can keep an eye on it.
Moral of the rambling story: I'm usually the kind of person that goes all out trying to do something the "right way", and this looks like an excellent guide/summary of how to do that, but my laziness often wins out. In this case at least, I've found success doing the bare minimum. I am a bit curious to see how different it would taste following a more rigorous recipe :-)
Thanks for the post! I'll probably reference this when my current supply runs out or explodes in the fridge!
Shill. "No wAR bUT cLaSs WaR". Jesus man, look at your post history. Ramping up the psy-ops, I see. Blocked, and I hope others have the good sense to do the same.
There's a crystal clear right way to go world wide to reduce the suffering from war, and it sure as shit isn't voting for fascists, or tossing it away on Jill freaking Stein or idealists with no conceivable chance in hell of enacting your perfect policies.
If I've made a mistake and you genuinely believe the trash you're pushing, then take a tiny dose of reality, pull your head out of your ass, and realize you're doing more harm than good.