Hi everyone! I got hooked on mead making somehow, don't ask - it just sort of happened. I live up in the north country, so the fermenting happens in my kitchen which is always comfy and warm.
My farm currently is bantam chickens (laying eggs like crazy), ducks, geese, dairy goats, dogs, and 18 acres in need of TLC.
I made my first batch of sweet mead last summer and bottled in November. Started raspberry melomel from a kit and bottled it a week ago, but there was still a fair amount of sediment, so I re-bottled it. I did not use a clarifying agent.
I did sample the melomel, however, during the bottling and didn't care for it. It had a watery, kind of bitter taste, but the after taste wasn't too bad. I expected some harshness due to the youth of the mead, but didn't expect the bitterness. It wasn't toxic or awful, just a bit bitter, and the fruit flavor was very subtle.
Okay the question is, will this bitterness, perhaps, disappear over time? Next question (book and readings give different answers), how important is it to minimize the sediment in melomels? This particular kid includes raspberry puree in cans.
The folks at the supply outfit have recommended I use extra water and honey to fill up the 6-gallon carboy for best fermentation, and the kit makes 5 gallons, so in both mead batches I've used extra water and honey, but didn't add more fruit puree. Next time I make melomel, I plan to use fresh or frozen fruit and use some sort of bag -- no more canned puree.
What might cause bitterness? I used spring water, since my tap water is softened and full of iron; sanitized with One Step; used clean unused bottles; plastic primary, well sanitized; glass carboy ditto; 3-month fermentation in secondary carboy. There was slight fizzing while re-bottling; and the melomel's appearance is a lovely clear garnet. So my only concern, really, is that bitterness.
My farm currently is bantam chickens (laying eggs like crazy), ducks, geese, dairy goats, dogs, and 18 acres in need of TLC.
I made my first batch of sweet mead last summer and bottled in November. Started raspberry melomel from a kit and bottled it a week ago, but there was still a fair amount of sediment, so I re-bottled it. I did not use a clarifying agent.
I did sample the melomel, however, during the bottling and didn't care for it. It had a watery, kind of bitter taste, but the after taste wasn't too bad. I expected some harshness due to the youth of the mead, but didn't expect the bitterness. It wasn't toxic or awful, just a bit bitter, and the fruit flavor was very subtle.
Okay the question is, will this bitterness, perhaps, disappear over time? Next question (book and readings give different answers), how important is it to minimize the sediment in melomels? This particular kid includes raspberry puree in cans.
The folks at the supply outfit have recommended I use extra water and honey to fill up the 6-gallon carboy for best fermentation, and the kit makes 5 gallons, so in both mead batches I've used extra water and honey, but didn't add more fruit puree. Next time I make melomel, I plan to use fresh or frozen fruit and use some sort of bag -- no more canned puree.
What might cause bitterness? I used spring water, since my tap water is softened and full of iron; sanitized with One Step; used clean unused bottles; plastic primary, well sanitized; glass carboy ditto; 3-month fermentation in secondary carboy. There was slight fizzing while re-bottling; and the melomel's appearance is a lovely clear garnet. So my only concern, really, is that bitterness.
