PDA

View Full Version : Bad smell sour taste



ICEMANarmy
03-23-2016, 04:43 PM
Made a lemon mead and it smells sour and taste pretty sour. It is also dry. I need help on what to use to fix this mead?

djsxxx
03-23-2016, 05:17 PM
Maybe need to deacidify it and just back sweeten it?

Sent from my SM-G925F using Tapatalk

Mazer828
03-23-2016, 05:25 PM
Much more details needed to diagnose the problem. If you can walk us through your ingredients, your process, and your observations through the whole ferment, I'm sure we can assist.

pwizard
03-23-2016, 06:37 PM
Made a lemon mead and it smells sour and taste pretty sour. It is also dry. I need help on what to use to fix this mead?

Has it gone clear yet? Suspended yeast (especially late in a ferment) can make mead taste pretty bad, but it often improves dramatically after a few rackings. My first batch was kind of like that. When I tasted it right out of secondary, I thought I'd ruined it but a few days later it had gone clear and was suddenly drinkable.

ICEMANarmy
03-23-2016, 07:10 PM
Well I juiced 12 lemons. One pack of yeast (red star), and 1/2 tsp of pectin enzyme. I added all the ingredients together and mixed them.

Fermentation took about a week. I noticed during fermentation that I had alot of floating whitish clumps. They did eventually settle after I racked it once. I have racked it twice and it is clearing up.

pwizard
03-23-2016, 07:27 PM
I imagine 12 lemons worth of juice would make this mead very sour, plus that much acid up front would make PH hard to manage. What kind of red star yeast?

Mazer828
03-23-2016, 08:33 PM
Well I juiced 12 lemons. One pack of yeast (red star), and 1/2 tsp of pectin enzyme. I added all the ingredients together and mixed them.

Fermentation took about a week. I noticed during fermentation that I had alot of floating whitish clumps. They did eventually settle after I racked it once. I have racked it twice and it is clearing up.
So you took the juice of 12 lemons, and tossed in a pack of yeast and some pectic enzyme? No. I'm sure there was more to it. I'm being a little smart here, but in good humor I hope.

The best advice I can give you at the moment is to really dig deep and provide every little detail you can. I could ask you a litany of questions, but I'll leave it up to you. The amount of insight you may receive from the many mead mentors on this site is directly related to how much detail you can provide. Anything less will just be frustration and guessing for everyone.

Farmboyc
03-23-2016, 08:56 PM
Well I juiced 12 lemons. One pack of yeast (red star), and 1/2 tsp of pectin enzyme. I added all the ingredients together and mixed them.

Fermentation took about a week. I noticed during fermentation that I had alot of floating whitish clumps. They did eventually settle after I racked it once. I have racked it twice and it is clearing up.
How much honey? What type of honey?
Volume of your must? Strain of yeast?