So, I thought maybe one of you could help me with this one:
I recently mixed up a BOMM, it's currently at day 6, 1.010 SG so pretty much finishing up (OG was 1.120). However, I'm taste-testing it since 1.050 and even then it had a very alcohol-y taste, so much that it overwhelmed pretty much everything else. Now that it's on 1.010 it's pretty awful, not much as 40% vodka but getting there, as it seems. Now I was very careful with the temperature (fusels with 1388? Come on!) and it was a constant on 22°C. I did everything by the book and everything is perfect... except for the taste.
My question is - will it mellow out? Because as of right now you can't drink this stuff without mixing it with some juice or something, it's that awful.
I also have somewhere around 5 gallons of mead using the same honey (local beekeper source, basically wildflower honey) and D47, which was pretty much the same - just an awful alcohol taste, eventhough it's been now more than 2 months since fermentation finished. And the temperature never exceed 18°C.
Could it be the honey? Could this be the case when lots of sugar is added to the honey to get on the volume so they can sell it cheap?
(cost of the honey was very low, something like $4 per 2 pounds) But the honey itself is really nice tasting. I don't know, I'm completely confused by this.
Given, only other experience with tasting mead I have is a commercial czech variety (probably sweet) from Prague.
Edit: Jesus H. Christ, how does one edit the title of the post? Did NOT see that one.
I recently mixed up a BOMM, it's currently at day 6, 1.010 SG so pretty much finishing up (OG was 1.120). However, I'm taste-testing it since 1.050 and even then it had a very alcohol-y taste, so much that it overwhelmed pretty much everything else. Now that it's on 1.010 it's pretty awful, not much as 40% vodka but getting there, as it seems. Now I was very careful with the temperature (fusels with 1388? Come on!) and it was a constant on 22°C. I did everything by the book and everything is perfect... except for the taste.
My question is - will it mellow out? Because as of right now you can't drink this stuff without mixing it with some juice or something, it's that awful.
I also have somewhere around 5 gallons of mead using the same honey (local beekeper source, basically wildflower honey) and D47, which was pretty much the same - just an awful alcohol taste, eventhough it's been now more than 2 months since fermentation finished. And the temperature never exceed 18°C.
Could it be the honey? Could this be the case when lots of sugar is added to the honey to get on the volume so they can sell it cheap?
(cost of the honey was very low, something like $4 per 2 pounds) But the honey itself is really nice tasting. I don't know, I'm completely confused by this.
Given, only other experience with tasting mead I have is a commercial czech variety (probably sweet) from Prague.
Edit: Jesus H. Christ, how does one edit the title of the post? Did NOT see that one.
