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wildbill001
01-20-2011, 04:11 PM
As I am researching mead-making (and homebrewing in general) I see lots and lots of "beware of oxidation". The whole time I'm asking myself, "How do I know if I am suffering from oxidation?" What does an oxidized mead taste like ?

TIA

Bill

triarchy
01-20-2011, 04:48 PM
To my taste, it seems to get sherry like.

Medsen Fey
01-20-2011, 04:57 PM
It may start with just loss (or flattening of aroma). You'll say to yourself, "this batch doesn't have the nice aroma it used to have."

Then you may get more acetaldhyde which may smell of green apples.
Then you may get nutty aromas and the smell of Sherry/Madeira wine.

If it is worse, you get wet cardboard odors, or you get increased VA which will give nail polish odor as acetic acid bacteria grow with the oxygen.

You won't miss it if you have it happen.

mfalenski
01-23-2011, 11:10 AM
Don't worry too much over it. I've had numerous batches in carboys that were not filled the whole way, and they are fine. What you do want to watch is splashing while racking. Try to keep that to a minimum and you should be fine.

A little bit can be good, but too much can make it taste papery-cardboardy.

mccann51
01-23-2011, 11:47 AM
Then you may get more acetaldhyde which may smell of green apples.
Then you may get nutty aromas and the smell of Sherry/Madeira wine.



I've noticed many meads I've had (including a couple commercial) have a very appley taste, very reminiscent of cider; is this oxidation?

Medsen Fey
01-23-2011, 04:49 PM
Not necessarily, one of the common aromas in wine and mead is apples and it may be quite desirable and it can come from other compounds. If it is acetaldehyde is will fade with time as the aldehyde reacts with other chemical groups, or it will be bound by SO2 and removed.