Hello all!
I was just testing two different batches of mead, and as I was removing the airlock, I took a good sniff at the mouth of the carboy. The first one, a concord pyment, had a very definite soapy smell to it. That particular must did not get pasteurized, just warmed up to dissolve the honey better (the juice was pasteurised in the bottle). The second one, a maple-honey cyser, had less of the soapy smell, but it was definitely present. That must I pasteurized before pitching the yeast.
Of all the mead experiments I made, those are the first one with that smell. They are also the first and only two made with Lalvin 71B-1122 yeast. What does that soapy smell means?
Thanks for any help!
I was just testing two different batches of mead, and as I was removing the airlock, I took a good sniff at the mouth of the carboy. The first one, a concord pyment, had a very definite soapy smell to it. That particular must did not get pasteurized, just warmed up to dissolve the honey better (the juice was pasteurised in the bottle). The second one, a maple-honey cyser, had less of the soapy smell, but it was definitely present. That must I pasteurized before pitching the yeast.
Of all the mead experiments I made, those are the first one with that smell. They are also the first and only two made with Lalvin 71B-1122 yeast. What does that soapy smell means?
Thanks for any help!