So ... I have been a brewer for the past decade and I decided to try a mead. Simple recipie: 12# Clover Honey, yeast nutrient, package of red star dry champagne yeast, water to 5 gal. I finally brought it up from the cellar after 10 months and it's a nice, sweet beverage but it's got an odd smell. Definitely something out of organic chemistry, estery, slightly fruity, slightly reminiscent of band-aids.
Hasn't killed me yet but I'd like to avoid it in future batches.
Hasn't killed me yet but I'd like to avoid it in future batches.