I have a 6-gallon batch of simple mead that I started about 2 1/2 months ago. It was made with only honey, water, and yeast. I used about 15 lbs of honey, and a champagne yeast. After about 8 weeks of bubbling (in a plastic bucket with a water-filled airlock) it had slowed to less than one blip in 30 seconds. I then racked to a 6-gal carboy over 1/2 gallon of apple flavored vodka. I also wanted to stop the fermentation as I didn't want the alchohol content to get too high so I added 3tsp of potassium sorbate (recommended by a local wine shop). This seems to have stopped the fermentation.
The mead is clearing pretty well, as I can read a piece of paper thru the liquid. However, I tasted the mead and I don't really like what I've done. The alcohol level seems ok (I really wouldn't want it stronger), but it has almost no flavor. There is a *VERY* slight honey and apple taste, but that's it. It doesn't taste bad ... just extremely bland and not very sweet.
Is there something I can do to add more flavor? If I add more honey or fruit, would that start the fermentation again? And if so, will that increase the alcohol content? That's something I'd like to avoid if possible.
I'm sorry I don't have more details on the exact amount of honey I used, nor do I know exactly what yeast it was. I'll certainly pay more attention to those details from now on. I also don't know what the s.g. was at the start (having only recently learned that it's important), but I now have a hydrometer and I'm getting a reading of 1.011.
Thank you in advance for any suggestions on how to improve this batch, if it's even possible.
-Cord-
The mead is clearing pretty well, as I can read a piece of paper thru the liquid. However, I tasted the mead and I don't really like what I've done. The alcohol level seems ok (I really wouldn't want it stronger), but it has almost no flavor. There is a *VERY* slight honey and apple taste, but that's it. It doesn't taste bad ... just extremely bland and not very sweet.
Is there something I can do to add more flavor? If I add more honey or fruit, would that start the fermentation again? And if so, will that increase the alcohol content? That's something I'd like to avoid if possible.
I'm sorry I don't have more details on the exact amount of honey I used, nor do I know exactly what yeast it was. I'll certainly pay more attention to those details from now on. I also don't know what the s.g. was at the start (having only recently learned that it's important), but I now have a hydrometer and I'm getting a reading of 1.011.
Thank you in advance for any suggestions on how to improve this batch, if it's even possible.
-Cord-