How does Amoretti tasting hold up over time?

Today we're doing a long term tasting of 2 different meads that used amoretti flavoring instead of regular fruit or juice! This was a lot of fun to do because I've really been interested to see how these flavorings age. I tasted two meads today, a grape and an elderberry mead. I think you should definitely check out amoretti if you're interested in trying their flavors out. Check them out here: www.Amoretti.com
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[@tannerjohnson8109]

I just made an Amoretti Elderberry Mead and my god the flavor and aroma is INTENSE, even at a month old with 1.3 oz 😆

[@ManMadeMead]

That's super interesting!

[@brokentablespodcast]

Amoretti flavorings are meant to be used in baking and food that will be consumed relatively soon. Always use more if fermenting it or aging it.

[@paulvinwebster]

Putting the bottle at the end of the table,is too much for me LOL ! I enjoy your videos. Thanks !

[@ManMadeMead]

Thank you for watching!

[@eddavanleemputten9232]

Great video! I was wondering about how the Amoretti flavourings were going to stand up to time.

[@GreenWitch1]

I haven’t tried any flavorings yet, but I do want to try one.

[@brokiller]

happy to see that your still making videos haven't been able to watch for a while

[@ManMadeMead]

Welcome back! Thank you for watching!

[@pntball727]

Have you had any success in using the Amoretti Craft Purees verses the flavorings? Im working on an experiment and debating on the best time to add the puree. Ideally I am looking for a strong fruit flavor and a on the sweeter side. New to making Meads specifically, however wanted to ask.

[@Cyber_Nomad01]

My Bochet tastes a lot like a dark beer. I boiled honey for 45 minutes and then added brown sugar to the must.

[@riukrobu]

Very interesting. Thanks!

[@jamesdearman3699]

Do you think using a yeast that has a lower alcohol tolerance than the gravity you start with would allow you to get the sweet taste you’re looking for while adding the flavors during the secondary would give a better result?

[@thebeaglebeat3615]

Nice tasting vid

[@ManMadeMead]

Thank you!

[@martharetallick204]

You're making me want to add elderberry syrup to my secondary fermentation.

[@ManMadeMead]

You should definitely try it!

[@martharetallick204]

@@ManMadeMead I will!

[@tarror13]

I'm so happy you said that lol I'm currently waiting for elderberry syrup to come in the mail for this use!

[@martharetallick1150]

@@tarror13 Pennsylvania native here. Far be it from me to do anything but like your comment!

[@Onager-xv3gz]

Man Made Mead and Doin' The Most... you guys both seem to make lower ABV brews. Why is that?

[@Backroad_Junkie]

Probably just me, but I'll stick with real fruit and juices rather than flavorings for the same reason I don't use metabisulfites or sorbates. I try to keep my wines/meads as natural as possible. (The only "chemicals" I do use are pectic enzymes and yeast nutrients, since those affect the performance of the final product.)

[@Vykk_Draygo]

I'm pretty sure Amoretti syrups are natural. It's just sugars and flavoring. Not saying you should use them (I don't), just saying they aren't "unnatural."

[@Backroad_Junkie]

@@Vykk_Draygo There's no legal definition for the word "natural" outside of meat and poultry. It's a meaningless term. _Anything_ can be "natural". The isoamyl acetate you made in o-chem lab (if you took organic chemistry, lol) can be called "natural"...

[@eric81872]

♥☺♥

[@michaelh9841]

So if you did backsweetened to a level it was sufficiently "grapey" for your taste, but now it's not that means the "grapiness" DID fade over time, making your conclusion wrong. My experience is that many do fade GREATLY with time but did vary from one to another. Strawberry being the worse in my opinion.

[@ashishgame2103]

Can a bottle age , while it is refrigerated

[@ManMadeMead]

Yes you can!

[@jdesmond4101]

Might want to get rid of that label unless you are into white power, and you don't seen the type.