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Talon
09-02-2004, 10:39 AM
Interresting note on my lemonade mead. It's really strong on the lemon flavor and rather tart. Enough to make you pucker!

As it's tupelo based, I'm going to split my current 5 gallon batch into 2 5 gallon carboys and top up with more tupelo/water mixture. This will hopefully reduce the really strong lemon flavor. Of course, renewed fermentation is expected, etc. And this time, I'll make sure the carboy is in the sink if I have to adjust any PH or anything like that! I'm hoping to get it to end sweet, but we'll see how it really turns out...

Jmattioli
09-02-2004, 01:02 PM
Talon,
That's one option. Another might be to let it sit and mellow and make another straight mead with no acid in a separate carboy and then try blending just a small portion of each, say in a gallon jug or less, together when its done. That way you can add a little at a time til you get the ratio exactly where you want it. If it still isn't satisfying your taste at least you won't have even more of unsatisfactory puker power mead. I had one that was terrible that way when finished. I added some oak and honey and in a year it mellowed out and was balanced by sweeting with more honey and didn't even need blending.
Joe

JamesP
09-02-2004, 04:48 PM
I do my lemon mead (I call it Lemon Heaven) as a sweet mead, but the reason is not to balance the acidity, but for the lemon to balance the eucalyptus flavour of the honey.


By sweetening, it will bring out more of the lemon flavour/aroma and help balance the acidity.

The question is: do you want a dry, semi-sweet or sweet mead?

For speed of drinkability, try sweet; else let it age "as is" (I am assuming it is currently fairly dry) - as Joe said.