Just this past winter I made a gallon of mead with just honey, water, and lalvin 1118 yeast. It finished with a lot of fusel/rubbing alcohol taste.
I've recognized two things to fix/change:
After cooling the must I siphoned instead of pouring. So I failed to aerate pretty much completely!
I also didn't use any fruit, so the must was probably lacking the fair share of nutrients the yeasties needed.
If there's anything else you can recommend, or these things aren't huge issues, please say!
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I've recognized two things to fix/change:
After cooling the must I siphoned instead of pouring. So I failed to aerate pretty much completely!
I also didn't use any fruit, so the must was probably lacking the fair share of nutrients the yeasties needed.
If there's anything else you can recommend, or these things aren't huge issues, please say!
Sent from my SM-G930V using Tapatalk