Are there any of you who keep a sort of “perpetual mead”?
Every time I brew a batch (I started about 15 years ago), I set aside a small amount to add to a perpetual mixture in a carboy; basically, a drink that’s never emptied and slowly accumulates the leftovers from many batches.
From time to time, I pour myself a glass, but I never take more than half of what’s in there.
I tasted a little bit of it today, and it was really interesting: an open, very jammy bouquet on the nose. The attack was a bit medicinal, but the finish was incredibly long, reminding me of an old walnut wine.
Do you have this kind of experience too?