How Do You Know if Your Mead Is Bad
- #1
So I got a neat deal on Snowberry love and made my kickoff bones mead every bit a v gallon batch.
It has fermented down to 1.004 in about two months and has a strange honey+tang thing going.I am non certain how to depict what information technology is just it is non very pleasant.
What other info should I provide to help diagnose the nature of the sub awesome experience this provides and when exercise I know that it is a wash and I can reclaim the carboy?
Thank you in Advance!
-decoleur
- #ii
What yeast did you use? What was the starting gravity? Did you lot feed the yeast nutrient? What was the feeding government? At what temperature did the fermentation have place? Answers to these questions might point to stressed yeast and stressed yeast can produce some off aromas. But the mead may just exist green and demand to be aged...
- #3
Merely on a more general notation, my mead tasted like paint stripper smells at two months. At vi months the melomels are all all quite good. The traditional mead is even so a trivial harsh merely getting better. Short respond, give it time. Chances are proficient it volition become skilful, or you volition terminate up with honey vinegar. 
- #v
Mead is merely dumpworthy if it is very vinegary every bit mentioned above, tastes sulphurous similar rotten cabbage or if it smells similar geraniums......
if none of those, become it cleared and bulk store information technology (maybe with some oak chips/cubes) for a y3ar or two.......
time heals a lot of poor technique.......
- Thread Starter
- #vi
cheers for your feedback.
here was the basic recipe I used:
on 2/three/14
2L starter with 10g of 71B-1122 and seven.viii oz SnowBerry Dearest
on 2/4/fourteen
in 6G Carboy
the rest of the 12lb Snowberry Honey
ane tsp tannin
three tsp acid
in 4 gallons water with that had been treated with 4 camden tablets
mixed with mix stir on drill for 30 seconds
aerated with oxygen rock on fish pump for 15 minutes
SG ane.092
fermentation temp 62-64
on 3/23 racked to 5G carboy secondary SG.1.004
on 4/22 racked to 1x 3G carboy 1x 1G carboy and 2x one/2G carboys to reduce head space. still SG of 1.004.
The smell/taste is kind of hot and near a waxy beloved smell. no cabbage or vinegar only perchance geranium.
Thanks for the input!
- #seven
When your positive it's done fermenting, bottle it up and stash information technology abroad for a yr....chances are y'all'll be pleasantly surprised
- Thread Starter
- #eight
How long do you bulk ferment before bottling? Do wait for it to articulate starting time or clear in the bottles?
- #ix
Young mead = paint thinner. Gustation it once more at 12 months.
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- #ten
Personally I don't canteen cloudy meads menstruation. I know some do but to me, sediment in a glass isn't right........
A niggling chip of miscellaneous sediment, tannin etc, may drop out while aging anyway so I filter earlier bottling.
- #eleven
For certain, mead is an excecise in patience.
There are a couple things y'all could exist tasting. Fusel alcohols gustatory modality hot and burny. Yeast bite tastes gaggy.
- #12
I typically don't either....I bottle in 12 oz'ers, and then if there eventually is a bit of sediment, I'll first decant into a pint drinking glass or vino decanter and pour a couple of wine glasses from that.
- #xiii
I always bulk age my meads/melomels at least a year, oftentimes longer. I NEVER bottle annihilation cloudy, information technology should be crystal clear IMHO.
Regards, GF.
- #15
Dunno if it adds to the word, but I made a batch using basswood beloved concluding year. The honey has an interesting minty flavor which I thought would be keen, merely subsequently fermentation was complete the mead just tasted grassy. After sitting for well-nigh a year, the vegetal flavour has faded considerably - information technology virtually tastes expert now.
- #16
If information technology tastes like wet paper-thin, it's oxidized. I once had to dump 9 gallons of oxidized mead, that was a lamentable, sad day for me. The whole back lot reeked of booze for a calendar week! I avert that now past using a campden tablet when I rack 1/half dozen gallons.
If you're getting "paint thinner" or "rubber stopper" type flavours, it'due south likely fusel alcohols, these volition eventually age out. If information technology simply tastes "hot" information technology'due south probable just young & should mellow with age. The higher the ABV, the longer information technology'll need to historic period. Patience & time are your friends when it comes to mead.
Regards, GF.
- #17
Young mead = paint thinner. Taste it again at 12 months.
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I would say that more accurately, poorly fermented mead = paint thinner (fuesel alcohols), but fourth dimension indeed does heal a lot of wounds... So does backsweetening! I would consider stabilizing your mead before you put it to sleep, and eventually consider adding dorsum a fiddling dear to bring the FG/sweet up and y'all will exist surprised how much more palatable it may exist. It may not take much...even bringing up the FG to 1.010 or 1.012 makes a large deviation.
Source: https://www.homebrewtalk.com/threads/how-do-you-know-if-your-mead-should-be-dumped.473014/
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