Hey all,
I started my very first batch of Mead in November with the following ingredients.
Once the airlock stopped bubbling in December, I racked it into a 6gal. glass carboy using an autosiphon. The two containers were on the same level so my friend and I essentially pumped the solution from one to the other using the siphon.
This racking procedure produced a lot of bubbles which I am weary about. I topped the carboy off with some more Cinnamon Apple Tea and added some oak cubes for giggles and let it sit until January.
I noticed that a lees had formed in the carboy (maybe due to more fermentation or just a bad rack the first time) and decided to rack again to avoid having my mead sit on the less while aging. The mead is very clear and doesn't have a film or any bad odors associated with it. After racking a second time I tasted the mead and whoa is it dry, sour, and bitter. It's not very drinkable and leaves a weird aftertaste in my mouth.
After reading the forums and internet I've decided to add some sulfates to the mead and back sweeten with more honey. My primary concern is if my fermentation actually produced alcohol and not vinegar. In the case of the former I can probably fine a way to make it work; in the case of the latter I'm inclined to just pitch it and start a new batch.
Any idea what could have gone wrong or if my first batch isn't a total wash?
I started my very first batch of Mead in November with the following ingredients.
- 15lbs. Old Dutch Clover Honey (From Costco)
- 4gal. Water
- 1gal. Cinnamon Apple Tea
- 8g DYW84 Dry Wine Yeast
- 8g AD345 Fermaid-K Yeast Nutrition
Specific Gravity = 1.09
Once the airlock stopped bubbling in December, I racked it into a 6gal. glass carboy using an autosiphon. The two containers were on the same level so my friend and I essentially pumped the solution from one to the other using the siphon.
Specific Gravity = 1.00
This racking procedure produced a lot of bubbles which I am weary about. I topped the carboy off with some more Cinnamon Apple Tea and added some oak cubes for giggles and let it sit until January.
I noticed that a lees had formed in the carboy (maybe due to more fermentation or just a bad rack the first time) and decided to rack again to avoid having my mead sit on the less while aging. The mead is very clear and doesn't have a film or any bad odors associated with it. After racking a second time I tasted the mead and whoa is it dry, sour, and bitter. It's not very drinkable and leaves a weird aftertaste in my mouth.
After reading the forums and internet I've decided to add some sulfates to the mead and back sweeten with more honey. My primary concern is if my fermentation actually produced alcohol and not vinegar. In the case of the former I can probably fine a way to make it work; in the case of the latter I'm inclined to just pitch it and start a new batch.
Any idea what could have gone wrong or if my first batch isn't a total wash?
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