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Crimson
08-15-2005, 04:41 AM
I've just completed another batch, this one, like a few others has got a distinct, yeasty, aftertaste.
How can I get rid of that? Up until now, I've masked the yeasty taste, by adding extra honey to sweeten the mead. But isn't there a better way?

Dan McFeeley
08-15-2005, 06:12 AM
I've just completed another batch, this one, like a few others has got a distinct, yeasty, aftertaste.
How can I get rid of that? Up until now, I've masked the yeasty taste, by adding extra honey to sweeten the mead. But isn't there a better way?

Hard to say -- has the mead cleared completely? Letting it sit for a while might help. Aging can also lend an assist.

Oskaar
08-16-2005, 01:02 AM
What's the recipe and yeast you used, how long was it in contact with the lees, and is the yeast recommended for lees aging?

Cheers,

Oskaar

Crimson
08-16-2005, 09:20 AM
I used one of the simple recipes from the complete meadmakers guide. I'd have to check wich one exactly. Don't have the log at hand here.

As for yeast, I'm runinng into the unfortunate fact that I live in holland and the foreign brands of yeast are unknown. So I've had to expirement. I've used sherry, champagne and a all purpose yeast.

http://www.wijnmaken.nl/catalog/images/100822b.jpg
http://www.wijnmaken.nl/catalog/images/100858.jpg
http://www.wijnmaken.nl/catalog/images/100800.jpg

Some of my meads have turned out quite nice, some lacking somewhat. The generic trend is this yeast aftertaste. Many recipies on here are a bit frustrating, because of the hard time I have translating the ingredients it to Europen and or Dutch names. And I flat out refuse to pay $30 to ship a $0.50 pack of yeast.

I've done my best to collect the best ingredients I could find, honey straight from the beekeeper (man was that a treat!) and so on. It's just this yeasty aftertaste that keeps biting me, also I detect a hint of carbonation that I do not want.

Any help would be most appreciated.

Regards
Mark

Crimson
08-16-2005, 09:24 AM
Btw, I just read a piece about active carbon, is that a good idea to try and 'clean' a mead?

Oskaar
08-16-2005, 09:59 AM
You might take a look at filtration, Buon Vino has a good filtration kit, and there are also filters you can use in between cornelius kegs for less than $100 USD.

Let me ask you this, how long do you normally let your primary fermentations go? Maybe that Kitzinger yeast is potent enough that if it sits for anything more than a 4-6 week period the lees will impart that yeasty flavor you're getting.

Thanks,

Oskaar

Crimson
08-17-2005, 05:40 AM
Usually I let it go for about a month, till 2 months. No given time.

Then when, the bubbles stop coming out of the airlock, I rack once. Then let is sit for some time. 4 months maybe.

By the way, if there is someone who can recommend a good mean recipe for a sweet mead using european measurements and ingredients, I would be most gratefull.