For reasons I won't go into - I threw together a bunch of ingredients to make something resembling a Barkshak Ginger Mead. I wasn't concerned with color so I used some non-standard ingredients. In the end I over saturated with water so the starting OG wasn't mead like. The list went like this:
Ingredients (wort): 1 Can Dark Malt Syrup 3 Quarts Honey 2 Large Cherry Trays (Pitted & Juiced and added after the boil) 2 Ruby Red Grapefruits (squeezed and put in the cherry juice)
Flavorings (made separately in 1 Quart Water boil - pitched just before the yeast): 6 OZ Ginger 2 Cinnamon Stick Saaz Hops (fresh - not pellets)
Yeasts: Belgian White Ale (liquid, refrigerated but 5 months old) Champagne (dried)
Starting Specific Gravity 1.054
So anyway, it is in a closed fermentation and is chugging along like nothing I've ever brewed before.
So the question is - do I let this sit in the primary for a few months like a mead or just bottle like a beer ? I'm thinking it needs to age out like a mead in the primary. If anyone has done something similar on a whim - I'd appreciate your advice.