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Jackalguy
04-10-2005, 05:24 PM
Hello all!
Well, I just racked my first batch, and it was pretty bitter and had a strong alcohol taste...does this mellow out? Do I add more honey to sweeten it?
Its only about a month and a half old...I just really hope I didnt do anything wrong.
???
let me know, thanks in advance.

Pewter_of_Deodar
04-10-2005, 09:52 PM
Jackal,

Could you post the recipe and the SG for us please. Hard to tell what you did without knowing what went into it.

Thanks,
Pewter

Lagerman64
04-10-2005, 10:50 PM
I agree with Pewter, but yes, generally (depending on ingredients and SG's) alcohol "hotness" does mellow with age. Usually bitterness (tannins) balances out the alcohol also.

BellaCrow
05-11-2005, 08:45 PM
Jackal,

Could you post the recipe and the SG for us please. Hard to tell what you did without knowing what went into it.

Thanks,
Pewter


Here's the recipe, thanks for checking it out.

Pitched 3.6.05

Sweet Mead Yeast
5 campden tablets
2 tsp acid blend
2 tsp yeast nutrient
2 tsp yeast energizer
1.5 tsp Chinese Five spices
3 vanilla beans (split)
4.5 gallon water
13 lbs of mesquite honey

racked 4.08.05

4.25.05 added 3 lbs of clover

Norskersword
05-12-2005, 07:39 PM
It just needs to age. That's normal. Judging by the amount of honey you used I would guess this is going to turn out semi-dry and dry meads tend to take longer to age.

Oskaar
05-12-2005, 09:45 PM
Also, adding the acid up front will tend to give it a little Hhhhhhhhhhhhaaaaa as my buddies say.

Cheers,

Oskaar

BellaCrow
05-13-2005, 04:09 PM
Also, adding the acid up front will tend to give it a little Hhhhhhhhhhhhaaaaa as my buddies say.

Cheers,

Oskaar


What would make it just taste bad? An infection?

Bella, worried

Oskaar
05-14-2005, 01:50 AM
It's just young. Like Norskersword said, give it some time, it'll come around.

Cheers,

Oskaar

JoeM
05-14-2005, 02:43 PM
You're mead is just very young. I've had many a meads that even at 6 months were pretty undrinkable, but by 12-18 months were an awesome thing to behold.

BellaCrow
05-14-2005, 08:10 PM
You're mead is just very young. I've had many a meads that even at 6 months were pretty undrinkable, but by 12-18 months were an awesome thing to behold.


*gulp* He, um, got discouraged. And, well, hellfire, we thought maybe it was infected so we saved a gallon it to see and let the rest go. *blush*

it's going to be a really expensive lesson if it turns out. *sigh* but one we obviously needed. The others which were younger already had a nice taste to them, but this one didnt so we were afraid as we're still refining, well, still learning techniques and all.

oh dear.

Bella

Pewter_of_Deodar
05-16-2005, 10:25 AM
Bellacrow,

I am sorry you lost the batch. Not to discourage experimentation, but you may find it best to start with proven recipes and then substitute into them to achieve whatever end result you want. Other suggestion might be to post the recipe you plan to make here for the experts to critique before you start it. There are a couple of people here that can pick up on things like too much acid, etc...

Good luck,
Pewter

Norskersword
05-16-2005, 07:31 PM
Try Joe's 3 week recipe in the recipe section. Everyone has trouble with patience when they start out, and 3 weeks isn't long!

paul84043
05-16-2005, 11:34 PM
A lesson I learned while brewing beer. You can't ruin it. You can change it, but it's nearly impossible to actually ruin it. I would think that the nature of Mead would make it even moreso than beer, since beer is so much more prone to infection.

I tossed a batch once. Never again. Just call it a Lambic mead.....

Lagerman64
05-22-2005, 12:49 AM
I am considering making a lambic mead. It doe shave some interesting possibilities. :)

irishoneme
05-22-2005, 07:02 PM
You have probably done nothing wrong. My last batch had behaved in much the same way. It's been a couple of months now and it's up to a dry chardonay taste. It will probably mellow with time.