maxashton wrote:Let us know how it goes. Galangal and sorrel are both fantastic flavours.
Well, it's been 9 years. I've hardly touched this over the years. A quick look shows 6 litres left after the 500 ml bottle I opened.
The aging has certainly improved it. The mustiness from the Jamaican sorrel is still present, but muted. Galangal still yields some heat, again muted. The flavours have blended harmoniously. You can't tell where the honey leaves off and the grape concentrate begins.
It is lightly carbonated, but doesn't need to be. It would be better without the carbonation. But after 5 minutes the carbonation in the glass is mostly dissipated, because I poured it without refrigeration. Perfect.
SWMBO just tasted it and likes it too.
You wanted an update ... you got it.
Bulk aging, now on oak chips: tart cherry melomel, ~11% abv
1. "Old 11-ish", ginger braggot. ~11% abv
2. "Wee Drappie", dark ale, 4.7% abv, 28 BU
3. "X", Canadian style blond ale, 6% abv, 25 BU
4. Kvass, unhopped bread-based near-beer with German rye bread. ~2% abv
5. Khamsa, ancient ale. Barley malt, wheat malt, kamut, dates, and honey. 1.064-1.010, 7.1%, 27 BU