by justineaton on Fri Feb 07, 2014 8:20 am
I have two fifty five gallon food grade barrels (only used once for candy making syrup) that I have cleaned real good and am planning on doing hard cider in one of them next year. The other one I thought about doing a mullberry mead since my in laws have a couple mullberry trees and they seem to produce a lot of berrys. I can buy 50 pounds of honey for about $150 and then give it a long bulk aging in the barrel. Should I make ten five gallon batches of classic plain mead in buckets then rack it onto my berrys in the barrel after primary fermentation is complete and age it the full time with the berry's in it? I plan on letting it sit for a year or two before I even open it.