Hi Guys-
Here's my recipe:
1 Gallon water
3 lbs honey
12oz raspberries
...and here it comes...
20 grams Red Star bread yeast.
Forgot to take initial SG reading
I left all this in primary for 21 days, and fermentation was almost complete (i.e., 1 bubble every 4 minutes).
Final gravity reading was .oo96
Problem: I have never tasted mead before, but this tasted very hot, like fingernail polish remover.
Did I use wrong yeast? way too much yeast? Or, will this all mellow out and balance over time and become desirable?
Note: When I racked, I back sweetened with another 1 lb of honey (i.e., My response to the harsh/hot taste).
Is this how mead is supposed to be, or did I do something wrong?
PS: The primary was extremely hazy; the secondary less so, but not clear like I see in vids (i.e., not sure I want to put in all those campden/potassium chemicals, etc).
Copied from Gotmead.com - Read More at:http://www.gotmead.com/forum/showthread.php/27032-Too-Much-Bread-Yeast
Here's my recipe:
1 Gallon water
3 lbs honey
12oz raspberries
...and here it comes...
20 grams Red Star bread yeast.
Forgot to take initial SG reading
I left all this in primary for 21 days, and fermentation was almost complete (i.e., 1 bubble every 4 minutes).
Final gravity reading was .oo96
Problem: I have never tasted mead before, but this tasted very hot, like fingernail polish remover.
Did I use wrong yeast? way too much yeast? Or, will this all mellow out and balance over time and become desirable?
Note: When I racked, I back sweetened with another 1 lb of honey (i.e., My response to the harsh/hot taste).
Is this how mead is supposed to be, or did I do something wrong?
PS: The primary was extremely hazy; the secondary less so, but not clear like I see in vids (i.e., not sure I want to put in all those campden/potassium chemicals, etc).
Copied from Gotmead.com - Read More at:http://www.gotmead.com/forum/showthread.php/27032-Too-Much-Bread-Yeast