Hi everyone! I'm brewing my first batch of mead, and i made the (potential) mistake of using goldenrod honey, since it was one of the few local ones i could get raw in nice condition this time of year.
I've noticed, as have a lot of people on google, that it was kind of a funky smell despite the normal taste. Is this the sort of thing that will mellow and go away as it ferments and clears, or should i make haste to add whatever spices i can find to mask the smell?
My recipe:
4lb goldenrod honey, raw
bottled drinking water to 1gal
1 tsp yeast nutrient
1/2 tsp yeast energizer
Red Star Pasteur Red yeast, 1 packet
Edit: Equipment sanitized with star-san,
mixed with no-boil method (whew, that was a lot of work! I think it mixed pretty well in the end though, since i couldn't find any more chunks with my stirrer)
I've noticed, as have a lot of people on google, that it was kind of a funky smell despite the normal taste. Is this the sort of thing that will mellow and go away as it ferments and clears, or should i make haste to add whatever spices i can find to mask the smell?
My recipe:
4lb goldenrod honey, raw
bottled drinking water to 1gal
1 tsp yeast nutrient
1/2 tsp yeast energizer
Red Star Pasteur Red yeast, 1 packet
Edit: Equipment sanitized with star-san,
mixed with no-boil method (whew, that was a lot of work! I think it mixed pretty well in the end though, since i couldn't find any more chunks with my stirrer)
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