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I have made 2 batches of mead that are now coming to maturity. One at 11 percent, aged for 18 months and one at 18 percent, aged for 3 years.

I notice that both are very clear, beautiful bouquet and clean tasting, but with a bitter aftertaste. When I pour out the last dregs of the bottle into the glass, there is a little turbidity, but also a complete flavor change - there's sweetness added too that offsets the bitterness.

I wasn't expecting sweetness to somehow stratify in the bottle, yet I have this in both meads I've made so far - is this expected?

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I notice that a yeasty pint has a distinct flavor that I would describe partly as sweet. This may be a clue. –  Dustin Rasener Feb 11 '12 at 23:21
    
Thanks Dustin, I've also drank a few easty pints, but I don't think it's the same flavor. The amount of turbidity is very slight - I can still read through the glass, but the flavor is noticabaly sweeter. Enough so that the entire bottle shaken makes for a balanced mead. –  mdma Feb 12 '12 at 0:32

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I've never heard of such a thing and it's hard to believe that "sweetness" could stratify. I've never seen that happen with any beverage. So I'd say no, it's not to be expected.

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Thanks denny. I an understand your reasoning, but I've had the same happen in the 20 or so bottles I've tasted across both batches. Strafitication is common in beverages, just look at multi-layered cocktails, or a black and tan. But from what you say, you've not had this in any of your own meads? –  mdma Feb 12 '12 at 0:40
    
Not in mead, beer, cider, soda, or anything else. The reason you have stratification in a black and tan or cocktails is because you're mixing beers of 2 different specific gravities, not because it separates put. –  Denny Conn Mar 9 '12 at 21:04

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