I want to re-visit discussion on my mead that I made a year ago. Im really at the point of just dumping it out. A year ago, this is what I did:
I was aiming to produce a medium show still mead. First the recipe I used for 5 gallons:
14lbs of locally produced wildflower honey (Cleveland OH area)
2 tsp of energizer
2tsp of yeast nutrient
1 packet of rehydrated D-47 Lalvin Yeast
O.G was about 1.100 and gravity at time of first racking was about 1.005
Fermentation temp was between 58 F and 62 F
I used the no-boil method outlined in Compleat Meadmaker for 5 gallons. I fermented my must for about 3 weeks in a plastic primary fermenter. Based on the airlock activity I had very strong and healthy fermentation. I racked my mead after airlock activity seemed to stop and after racking I found very little yeast sediment on the bottom of my primary. After about 1 month a thick yeast sediment developed on the bottom and the mead was very cloudy. The mead never clarified on its own.
So basically I let the mead age in a carboy for about a year. About 3 months ago I cleared it with sparkloid and it did a fantastic job. After it cleared, the mead still had a strong yeasty flavor to it and the mead by this point was quite dry--drier than I wanted. So i added potassium sorbate or whater to it and I continued to let it age. Today I racked the mead off the lees and it's very very clear but still has that awful yeasty flavor. I'm afraid this mead is a goner bgut someone told me that racking it off the lees will make the yeast flavor go away. Can anyone enlighten me on what to do with this mead? Seems like a waste to dump something out that looks so good but but not good enough to drink.
Thanks to everyone who posts in these forums. It is useful advice to us lurkers and meadmaker wanna'bees'. (Ok, lame pun)
Thanks in Advance,
WortSwiller
I was aiming to produce a medium show still mead. First the recipe I used for 5 gallons:
14lbs of locally produced wildflower honey (Cleveland OH area)
2 tsp of energizer
2tsp of yeast nutrient
1 packet of rehydrated D-47 Lalvin Yeast
O.G was about 1.100 and gravity at time of first racking was about 1.005
Fermentation temp was between 58 F and 62 F
I used the no-boil method outlined in Compleat Meadmaker for 5 gallons. I fermented my must for about 3 weeks in a plastic primary fermenter. Based on the airlock activity I had very strong and healthy fermentation. I racked my mead after airlock activity seemed to stop and after racking I found very little yeast sediment on the bottom of my primary. After about 1 month a thick yeast sediment developed on the bottom and the mead was very cloudy. The mead never clarified on its own.
So basically I let the mead age in a carboy for about a year. About 3 months ago I cleared it with sparkloid and it did a fantastic job. After it cleared, the mead still had a strong yeasty flavor to it and the mead by this point was quite dry--drier than I wanted. So i added potassium sorbate or whater to it and I continued to let it age. Today I racked the mead off the lees and it's very very clear but still has that awful yeasty flavor. I'm afraid this mead is a goner bgut someone told me that racking it off the lees will make the yeast flavor go away. Can anyone enlighten me on what to do with this mead? Seems like a waste to dump something out that looks so good but but not good enough to drink.
Thanks to everyone who posts in these forums. It is useful advice to us lurkers and meadmaker wanna'bees'. (Ok, lame pun)
Thanks in Advance,
WortSwiller