Greetings from Romania to all mead lovers on this forum!
I need some help with my mead and I really hope you can help me.
I made aprox. 100 l of mead. Three months later it had a very good taste,it was still (it no longer fermented) and semi-dry. Two months after that I had the first problems with it. It started to become acidulated and a bit sourish. I had bottled tens of bottles when its taste was still very good. I added a little bit of honey to some bottles and afterwards I realized that this was maybe the reason for which the mead became acidulated. The problem is that the mead with no added honey also became acidulated (to a smaller extent). Which can be the cause of the acidulation and the sourish taste?
I specify that the mead remaining in the cask came into contact witn the air from the cask. In a 200 liters cask I left only 30 liters of mead inside. Can this be a a cause of the acidulation of the mead and the change of taste? Why did its taste change and how can I repair it? Its taste isn't bad but it's not so delicious.
What do you suggest me to do? If I add potassium metabisulphite is it enough to eliminate the acidulation from the mead? Will I then be able to add honey with no fear that the acidulation will increase? Is it better to add the honey to make it sweeter and after several days to add potassium metabisulphite? Is it still necessary to add potassium sorbate too? If I want the mead to be sweeter is it better to add more honey in the composition and stop the fermentation or after the fermentation I add a bit of honey (to taste) and then add potassium metabisulphite? One more thing that troubled me is that although the honey was very dark in colour and so was the composition, the mead became very light,almost colourless.
I specify that the recipe I used was made of honey ,pollen and wine yeast (is it possible that the acidity is due to the pollen?).
I saw recipes in which sugar is added besides honey. Doesn't the sugar give it a bad taste or doesn't it make it less delicious?
I greet you all and I thank you for your understanding.
A Happy New Year with a lot of good mead!
I need some help with my mead and I really hope you can help me.
I made aprox. 100 l of mead. Three months later it had a very good taste,it was still (it no longer fermented) and semi-dry. Two months after that I had the first problems with it. It started to become acidulated and a bit sourish. I had bottled tens of bottles when its taste was still very good. I added a little bit of honey to some bottles and afterwards I realized that this was maybe the reason for which the mead became acidulated. The problem is that the mead with no added honey also became acidulated (to a smaller extent). Which can be the cause of the acidulation and the sourish taste?
I specify that the mead remaining in the cask came into contact witn the air from the cask. In a 200 liters cask I left only 30 liters of mead inside. Can this be a a cause of the acidulation of the mead and the change of taste? Why did its taste change and how can I repair it? Its taste isn't bad but it's not so delicious.
What do you suggest me to do? If I add potassium metabisulphite is it enough to eliminate the acidulation from the mead? Will I then be able to add honey with no fear that the acidulation will increase? Is it better to add the honey to make it sweeter and after several days to add potassium metabisulphite? Is it still necessary to add potassium sorbate too? If I want the mead to be sweeter is it better to add more honey in the composition and stop the fermentation or after the fermentation I add a bit of honey (to taste) and then add potassium metabisulphite? One more thing that troubled me is that although the honey was very dark in colour and so was the composition, the mead became very light,almost colourless.
I specify that the recipe I used was made of honey ,pollen and wine yeast (is it possible that the acidity is due to the pollen?).
I saw recipes in which sugar is added besides honey. Doesn't the sugar give it a bad taste or doesn't it make it less delicious?
I greet you all and I thank you for your understanding.
A Happy New Year with a lot of good mead!