Okay, I made a batch of sweet mead on 9/15/12 using:
22lbs Local honey
Water to balance 6 gallons
20g Lalvin 71B
OG/Brix of 1.130 / 30 Brix
FG: 1.020
By my calculations, this comes out to be approximately 14.4% ABV
The mead is still quite young, but I tasted a sample and was a little surprised by the result. The harsh alcohol flavors are now non-existant. I've got a slight taste of yeast from the sample, but it's faint. The honey taste is there but almost negligible.
It tastes like a glass of sweetened drinking water. No alcohol burn, no defined honey taste or anything.
I drank a 150ml sample of it and was catching a buzz, so it's definitely booze.
Anyone produce a batch like this before? Should I just age it out and see if the honey tastes intensify? Would you recommend the addition of acid blend or something to make it pop? Looking for some advice here.
22lbs Local honey
Water to balance 6 gallons
20g Lalvin 71B
OG/Brix of 1.130 / 30 Brix
FG: 1.020
By my calculations, this comes out to be approximately 14.4% ABV
The mead is still quite young, but I tasted a sample and was a little surprised by the result. The harsh alcohol flavors are now non-existant. I've got a slight taste of yeast from the sample, but it's faint. The honey taste is there but almost negligible.
It tastes like a glass of sweetened drinking water. No alcohol burn, no defined honey taste or anything.
I drank a 150ml sample of it and was catching a buzz, so it's definitely booze.
Anyone produce a batch like this before? Should I just age it out and see if the honey tastes intensify? Would you recommend the addition of acid blend or something to make it pop? Looking for some advice here.