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Thread: Aluminum Pot, Did I make a boob-boo?

  1. #1

    Default Aluminum Pot, Did I make a boob-boo?

    After making my blueberry/blackberry must, I started reading past threads in the forum, and I came across post that mentioned Aluminum pots can leave a metallic taste. All my past must cooked in this aluminum pot were fine, but I only brought the temp. up to 190F., this past must (blueberry/blackberry) I decided to boil and skim, then I immediately transferred it to a plastic container. So my question to you is, since I decided to boil in an aluminum pot (approx 2 minutes and I've already added my acid) will the metallic taste show up in my Melomel? If so, is there a way to recover? Keeping my fingers crossed...

    TIA,

    Versipelis

  2. #2

    Default

    What is the ph of the must?

  3. #3
    Join Date
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    Default

    Regardless, I would switch to stainless ASAP.

  4. #4

    Default

    Good question... I currently have no way of measuring it. I pitched my yeast yeasterday... I will have PH paper tomorrow.
    "But now in vain is the torture,Fire shall never avail: Here dies in my bosom, The secret of Heather Ale."

  5. #5

    Default

    Good idea, I'll be on the lookout for one. Which brings me to my next question, what's the deal with boiling the honey/water I've made four batches of Mels/mead and I had success with clarity and taste, yet, all the recipes that I find in books calls for boiling the honey/water must... Now, I've always brought my must temp. up to around 180F - 190F (killing off wild yeast) but does it really need to be boiled and skimmed for impurities? What is your opinion?
    "But now in vain is the torture,Fire shall never avail: Here dies in my bosom, The secret of Heather Ale."

  6. #6

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    It pretty common now days to not use any heat, except enough to cause your honey to flow a bit better. I just drop my honey container into hot tap water to soak for a while so it pours more easily.
    7 out of 4 people have a hard time using their hydrometer!

  7. #7
    Join Date
    Oct 2012
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    Yeah. Generally unless you're making a bochet, no heat at all. That's why I like mead SO much more than beer. Plus there is plenty of good beer on store shelves and very little good mead.


    Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.

  8. #8

    Default

    Good stuff... Until I looked it up, I had no idea what a Bochet was. No doubt, I've got a lot to learn; however, I have "The Complete Mead Maker" on the way from Amazon: Hopefully it will give me a good basis to learn from. In the meantime, I think I'm going to give JAOM a try... Thanks for answering my questions.
    "But now in vain is the torture,Fire shall never avail: Here dies in my bosom, The secret of Heather Ale."

  9. #9
    Join Date
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    Miami Beach, FL
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    Ask whatever. That's what this place is for. I'm still a noob and I ask tons of ridiculous questions.


    Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.

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