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melomelman
06-07-2006, 06:50 PM
I tried a small cup of my mead Im making (honey/vanilla/clove)
now I think it tasts pretty good not being done just the right amount of all the flavors combined...however I had my roommate try some he said it hints on apple cyder to him..

Im curious as to what can cause an appleness taste to normal honey mead..can you fix it..and if so how?

After tasting it again it does have a little bit of a tartness to it...but I never added any acids to the batch at all...i mean its hardly detecable BUT if its a problem I want to nip it in the but asap ...didnt spend 80 bucks on supplies for a cyser...

lostnbronx
06-07-2006, 10:10 PM
M-Man,

It's tough to say what this could be without actually tasting it, but the tartness could represent the presence of acetaldehydes, which are often characterized as being like green apple in flavor. Acetaldehydes are a natural byproduct of fermentation to some extent, and are produced in greater amounts by certain yeasts over others, but they are mostly a sign of yeast stress during fermentation. If not egregious, the flavor can age out, actually leaving a bit of complexity behind, but this can take a bit of time, and you are lucky if it ends this way.

Can you post up your exact recipe, including any gravity readings you took, temps during fermentation, and your methodology? This will help us in trying to pinpoint a cause and prescribe a fix if possible.

-David

melomelman
06-08-2006, 12:05 AM
I used this.
Lavin D47 yeast.
around 12-13 pounds star thistle honey.
Pure Vanilla extract(not measured..I did it to taste)
about a palms worth of cloves(taken out when I pitched the yeast)
Distilled water
Yeast neutrient.

As for a gravity readings...I dont have one...thing is I have never really used them so...yeah

Oskaar
06-08-2006, 07:03 AM
Can you go into a bit more detail on the "apple" character you are detecting?

Is it sharp, aromatic, reminiscent of apple skin?

Or, is it smooth and fragrant like baked or stewed apples, or like apple sauce? They are two distinctly different aromas and mean two different things. Apple aromas can be deceiving so it's a good thing to step back a couple of times and really try to dial in what you're smelling.

Enquiring minds want to know.

Cheers,

Oskaar

Pewter_of_Deodar
06-08-2006, 03:08 PM
A green apple taste is sometimes produced during fermentation. It is a natural result and is not specifically a sign of problems. And will generally age out...

Oskaar
06-09-2006, 03:00 AM
Hey MM,

As mentioned below, please give us some more detail on the apple character you're talking about. There are different reasons for different apple aromas (green, cidery, baked) each meaning something different.

Cheers,

Oskaar

melomelman
06-09-2006, 12:44 PM
Sorry been a bit onthe busy side..alrighty I have a little glass of it right here with me...first the smell,nose, whatever anybody wants to call it.

Nothing is very noticable with the smell..
Now the taste.

Fizzy, a little bit of a apple middle and after taste..its hard to discribe..umm...Its not a sharp apple taste like if you were to buy an apple soda or a sucker, or bite into a green apple...its a little acidic..not much though it may be the bubbles on my tounge confusing me though(its that minscule)

I can however still taste the honey and vanilla(its goten a little stronger) and a hint of clove...I mean this isnt bothering me..but if I can stop it even better..I also dont want it to get out of hand.

melomelman
06-12-2006, 07:07 AM
No ideas?

Oskaar
06-12-2006, 11:33 AM
Time and patience.

Works most of the time. Sounds like things are fine to me, just let it sit for a while and allow it to develop. If one of the apple flavors begins to emerge aggressively then there might be a problem, but for now just be patient and let 'er go.

Cheers,

Oskaar

melomelman
06-12-2006, 02:11 PM
Thanks man : )

ken_schramm
07-02-2006, 08:35 AM
I used this.
Lavin D47 yeast.
around 12-13 pounds star thistle honey.
Pure Vanilla extract(not measured..I did it to taste)
about a palms worth of cloves(taken out when I pitched the yeast)
Distilled water
Yeast neutrient.

As for a gravity readings...I dont have one...thing is I have never really used them so...yeah


I'd avoid the distilled water next time. Yeast needs small amounts of many minerals that are present in tap or spring water; their absence could stress the yeast just enough to account for the acetaldehyde you are describing.

Ken