Hi,
I made a raspberry melomel a month back and I came to bottling it, to notice this yeasty aftertaste. This is something I have experienced in my meads from time to time.
Before bottling I noticed that it was still bubbling after a brief period of stabalising. I racked it off and added sulphite (I can only get sodium), so I leave it for a while (possibly another month after back sweetening and stabalising) and I just opened a bottle of it and it tastes fine, a bit of an alcohol bite (it is young and I have a cold so my palate isn't the best) but there is this yeasty aftertaste to it. Could it be infected? If so, would I have to get rid of it? One thing that is never answered properly is what an oxidised mead tastes like, I have researched to no avail on the matter. I did notice some yeast fall from the surface when I racked it the first time as well (there were no yeast rafts on the surface).
I made a raspberry melomel a month back and I came to bottling it, to notice this yeasty aftertaste. This is something I have experienced in my meads from time to time.
Before bottling I noticed that it was still bubbling after a brief period of stabalising. I racked it off and added sulphite (I can only get sodium), so I leave it for a while (possibly another month after back sweetening and stabalising) and I just opened a bottle of it and it tastes fine, a bit of an alcohol bite (it is young and I have a cold so my palate isn't the best) but there is this yeasty aftertaste to it. Could it be infected? If so, would I have to get rid of it? One thing that is never answered properly is what an oxidised mead tastes like, I have researched to no avail on the matter. I did notice some yeast fall from the surface when I racked it the first time as well (there were no yeast rafts on the surface).