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Thread: musty mead

  1. Default musty mead

    About six months I made my first mead, a dry melomel with sour cherries and WYeast Dry Mead.
    Last night I opened a bottle, and, very unexpectedly, it tasted bland, and a bit musty/moldy. Any idea what might have caused this? Will this improve over time? (duh!)

    In the meanwhile I've switched to the BOMM protocol. This is working very well, so no complaints there. It's just that I would like to know what went wrong.

  2. #2
    Join Date
    Apr 2010
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    Ottawa, ON
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    Default

    I find young meads pretty gross, especially if they're dry.

    Two suggestions: 1) add a drip of honey to see if a little sweetness brings back the flavours.
    2) give it another 6 months before you pass judgement.

    OK, three suggestions... 3) uncork another bottle for a small sample, then you could recork it for storage - just to determine if it was just that one bottle or if it was the whole batch.
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  3. Default

    I had already ditched the bottle (only 37 cl), so I opened another one. Not musty now, but kind of sour, I guess from the sour cherries :-P ). Still, not pleasant at all, so I reclosed it. Should I open a third bottle?

    I'm a home brewer, and I find mead yeast alien. It's as if a gruesome monster is popping out of my chest. Long live beer yeast!

  4. #4

    Default

    If it's dry it could very well take a year or more to come around. I just bottled a dry nectarine melomel that I made 1 1/2 years ago and it's just getting enjoyable now. My mels are usually a little sweeter and enjoyable in about 4 months or so, oaking helps a lot, but the traditionals I don't even taste until a year has gone by.
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