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Chauvan
10-15-2003, 02:48 PM
Well, I went and racked my first mead again. Still smells like hooch and sweatsocks. Tastes really sweet and hot with alcohol. Also had to add a lot of water to top off the carboy today. I don't think that'll hurt since its so potent with booze. I'm including all of my notes for you guys to look at. Please... be gentle. You'll notice in my notes I discovered that I had been misreading the SG. I think on a couple of reads(I don't know which ones) I read the balling scale. :-[ :-[ :-[ :-[
Mead batch started primary fermentation on 14 Sep 03.

1 gal of bottled spring water
3lbs of honey, bulk clover
.5 oz White Labs Sweet Mead/Wine Yeast #WLP720

Must heated to 150 degrees for 45 minutes.
Racked, with about 1 pint of must missing from carboy.
Fermentation lock with tap water.

Swirled every day for first 10 days.
SG on 14 Sep 03: 1.102 (Potential alc 13.5)
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27 September 03
Holy Cow! SG went to 1.002!(Alc content 13.5%!!!) All the yeasties were dead and buried and man that is some strong hooch!
Added an unkn amount of new honey-water (the ratio was 2 lbs of honey to 4 cups of water, but the amount of mixture is unkn) and remainder of yeast vial (this will probably be a mistake). But at least it’s better topped off and less air can interact with it.
With the addition of honey, I raised the SG to a whopping 1.120. Hopefully, this sweetens the wine more than raises the alcohol content (but I doubt it). I imagine it will be pretty potent when all said in done.

It currently has a lemon juice color.
The taste is something of a rough go, with the alcohol so high and the sugar so low. Reminds me of a lemon drop dipped in kerosene. God, I hope that time smoothes this out…
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30 September 03
Flocculation was intense. It was like somebody dropped a pound cake in the bottom of the carboy. Racked it again because I was concerned of autolysis. Smelled like sweatsocks. Forgot to check SG.
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15 Oct 2003
Mead very clear. Gravity: 1.028
Still smells like hooch and sweatsocks. Tastes too sweet and very hot with alcohol. Had to add water to top off. Too much splashing when I did this. I still remain unconvinced that this will turn into anything drinkable.
Also discovered that my some of my SG readings may have been from the balling scale. I have no idea what the damn ABV will be in the end.


I'm also crossposting this at Northern Brewer

polarbearforge
10-15-2003, 06:43 PM
Um, was there a question in there? ;D

Jamie

Chauvan
10-15-2003, 08:25 PM
er, is this going to be bad in the end? The comments from NB was to have patience.

ronjohn55
10-16-2003, 05:56 AM
Stephen,

I'm with the NB folks. Let it age out. I made a pineapple mead that smelled wonderful, but tasted like vodka when I first bottled it.

A year later, it's wonderful.

John

polarbearforge
10-16-2003, 12:20 PM
I'd also agree with the patience thing. After bottling it, put it somewhere that you'll forget about it. When you move, clean, etc.. in 5 years, you'll probably love the batch. :D

Jamie

webmaster
10-19-2003, 10:44 PM
Chauvan,

I'm *still* waiting for a buckwheat mead I made over 2 years ago to mellow. Some meads just take time. My first mead tasted like gasoline for nearly a year, then underwent a fairly rapid change in just over 2 months from ghastly to fabulous. It is still, to date, the tastiest mead I've ever made. I keep hoping I'll be able to duplicate it, but haven't been able to get it exactly....

Vicky - in Nashville the week of Oct 19