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Thread: Sour mead

  1. #1
    Join Date
    May 2013
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    Default Sour mead

    Recipe first....

    12/20
    10.5lbs Tupelo honey
    Spring water to 4 gallons
    Rehydrated kv 1116
    Dap and ferm k staggered over three days and aerated

    1/3 slight stir to degas
    1/17 racked, Gravity .980 and stabilized, added light American oak
    1/31 degassed

    Sampled the mead last light to see how the oaking is coming along and I was suprised first at co2 still hanging out in the mead. Also the mead had a sour smell to it and a slight off flavor. Didn't get a chance to check a ph. But will adjusting the ph(if off) clear the sour smell/taste?
    Stuff~

    Quote Originally Posted by fatbloke View Post
    If someone else doesn't think it's right, then ***k 'em. They can make their own.

  2. #2

    Default

    Tupelo honey and KIV both need a bit of time to come together. It's just too young. I wouldn't do anything for 6-8 months, then taste it.


    Better brewing through science!

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    Better brewing through science!

  3. #3
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    I can do that. Must have been lucky last year when I did this recipe.
    Stuff~

    Quote Originally Posted by fatbloke View Post
    If someone else doesn't think it's right, then ***k 'em. They can make their own.

  4. #4
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    Default

    Yep, a dry traditional of any sort is going to be sour. The aging will work magic.

    Sent from my THINGAMAJIG with WHATCHAMACALLIT
    Lanne pase toujou pi bon
    (Past years are always better)

  5. #5
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    I'm feeling very impatient with this for some reason, want to backsweeten it already! Sigh
    Stuff~

    Quote Originally Posted by fatbloke View Post
    If someone else doesn't think it's right, then ***k 'em. They can make their own.

  6. #6
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    Default

    Let it clear first, and you'll get a better picture of how much sweetening is needed.

    Sent from my THINGAMAJIG with WHATCHAMACALLIT
    Lanne pase toujou pi bon
    (Past years are always better)

  7. #7
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    Default

    In a few weeks I had planned on racking it off the oak and fining it before racking of course. Then letting it age for awhile.
    Stuff~

    Quote Originally Posted by fatbloke View Post
    If someone else doesn't think it's right, then ***k 'em. They can make their own.

  8. #8
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    Default

    That looks like a nice sound plan. My traditionals (3 to date) have all been face puckering events even though the pH ended up at a relatively high 3.5. Just the lack of sugars & aging made them taste strange to my tastes & palate. For instance: Big wineries/cideries/meaderies would NEVER market a young 1 month old product, so how would we, being new to this whole process, know if it's on track or not? We can't & don't, so need to learn all of this along the way. Now that I have at least 4 or more months on the latest one, it's tasting less harsh, calming & integrating & I am beginning to get a feel & taste for the whole process. I can't wait to taste them in another 3 or 4 months, repeat, repeat, etc... This will give me, a new mazer (16 months and counting), the opportunity to learn the aging process and what happens to the mead while it changes over an extended time period.

    Each new type of mead I make requires learning whole new volumes of knowledge. Thanks for sharing!
    Mazerotic Encephalopathic Affective Disorder (M.E.A.D.) - Gntlknigt1

  9. #9
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    I'll raise a glass to that EJM!
    Stuff~

    Quote Originally Posted by fatbloke View Post
    If someone else doesn't think it's right, then ***k 'em. They can make their own.

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