The knowledge of how to make good mead has greatly matured in the last several years. With modern techniques there is no need for years of aging! The exception being if you purposely want micro oxidation characteristics.
The knowledge of how to make good mead has greatly matured in the last several years. With modern techniques there is no need for years of aging! The exception being if you purposely want micro oxidation characteristics.
Which comment in the issue thread leads you to believe that?
The developer’s closing comment is that it wouldn’t be worth it to implement that feature in Lemmy.
One way would be by implementing features the Lemmy devs have no interest in such as better interoperability with other fediverse platforms. If any added feature turns out to be well received and in demand, it would pressure the others to implement similar.
FYI, a fork is being carried on by interested parties: https://community.mycroft.ai/t/faq-ovos-neon-and-the-future-of-the-mycroft-voice-assistant/13496
Yeah, by several years I mean a decade now - how time flies! In the book “The Complete Guide To Making Mead” by Steve Piatz he describes “a predictable and repeatable meadmaking process that can produce drinkable meads after months of aging, rather than years”.
Such information is also available elsewhere online at sites like the meadmakr guide.
Like with other fermented beverages, some recipes will have potential to transform more with extended aging while others are better fresh.