The short question is: once a batch - in my case, a gallon - of mead starts to go sour, is there anything you can do to arrest the process? I ask because this batch has just started to sour - my guess is it got too hot in my basement - but, here's the kicker: I actually like the way it tastes now! It's got a tiny little pucker to it and if I could cold crash/stabilize/bottle it and have it stay the way it is, I would. So...can I? Or is it doomed to become a fancy vinegar?
Here's the background on it: A traditional one gallon BOMM on 3/8, using Wyeast Belgian Ale 1388 and 2lbs, 10.5 oz of Amish-farm wildflower honey; SG 1.08.
On 3/17, SG was 1.01, I added another half lb honey and SG went to 1.026.
Racked on 3/30.
On 7/5, SG was .992 and I racked it onto 4 lbs of very ripe empress plums (that were in the freezer from last year).
And on 7/15 I tasted it and yeah, I detect that slight pucker that tells me something went wrong. I put it in the fridge because I couldn't think of what else to do, lol.
What's the verdict, oh wise mazers?
Here's the background on it: A traditional one gallon BOMM on 3/8, using Wyeast Belgian Ale 1388 and 2lbs, 10.5 oz of Amish-farm wildflower honey; SG 1.08.
On 3/17, SG was 1.01, I added another half lb honey and SG went to 1.026.
Racked on 3/30.
On 7/5, SG was .992 and I racked it onto 4 lbs of very ripe empress plums (that were in the freezer from last year).
And on 7/15 I tasted it and yeah, I detect that slight pucker that tells me something went wrong. I put it in the fridge because I couldn't think of what else to do, lol.
What's the verdict, oh wise mazers?
