Hi folks,
Got a problem I need some help with. I bottled one of the most beautiful runs I have ever made and right now it is almost un-drinkable. We aren't just talking about the young mead lighter fluid taste here, of course that's there too. It has a harsh acidity that hits you on the back of the tongue. It worked for the better part of a year (I like to slow ferment) before I bottled. Never done this before but I decided to chemically stabilize and mechanically de-gass. I used the reccomended amounts of potassium metabisulphite and the reccomended amount of potassium sorbate. I'm wondering if I may have overdosed on potassium. I will admit that on this run my record keeping left alot to be desired so I don'r remember if I used lemon or an acid blend to bring the Ph down. I used grape tanin for astingency and toasted oak for character. It is medium dry. I tried mixing some honey in a glass of it and it made it almost bearable. at this point I really don't know if I should let it age and try it later or re-rack it, add honey and yeast and let it work longer. By the way, I'm not a rookie at this but this is the first run that has abosoloutley baffled me. Also the first run I have relied so heavily on chemicals (which I will probably never do again).
Thanks for the help,
rnb54
Got a problem I need some help with. I bottled one of the most beautiful runs I have ever made and right now it is almost un-drinkable. We aren't just talking about the young mead lighter fluid taste here, of course that's there too. It has a harsh acidity that hits you on the back of the tongue. It worked for the better part of a year (I like to slow ferment) before I bottled. Never done this before but I decided to chemically stabilize and mechanically de-gass. I used the reccomended amounts of potassium metabisulphite and the reccomended amount of potassium sorbate. I'm wondering if I may have overdosed on potassium. I will admit that on this run my record keeping left alot to be desired so I don'r remember if I used lemon or an acid blend to bring the Ph down. I used grape tanin for astingency and toasted oak for character. It is medium dry. I tried mixing some honey in a glass of it and it made it almost bearable. at this point I really don't know if I should let it age and try it later or re-rack it, add honey and yeast and let it work longer. By the way, I'm not a rookie at this but this is the first run that has abosoloutley baffled me. Also the first run I have relied so heavily on chemicals (which I will probably never do again).
Thanks for the help,
rnb54