Hello, everybody. I figured my lurking days were over so here's my question: How critical should I be when tasting my mead while it is fermenting? I understand that the flavor is supposed to change considerably during the process but at any point is it ok to be completely unpalatable? To me it seems like the obvious answer should be a big "no", but I thought that besides the summer's heat, everything I did was per modern accepted practices. On 7/31 I started a 5 gallon batch of semi-sweet traditional mead, here is the recipe I used:
15 Lbs of wildflower honey (the honey tasted ok)
campden tablet treated water
10g of 71b
My SG was 1.120. I rehydrated per the goferm instructions and used the TOSNA addition schedule with 6g additions. I pitched at 5:38 and saw strong activity by morning. I have degassed at least twice per day since pitching.
All was well until about day 6 when I started to taste some walnut I think and heat in the back of my mouth. I haven't sampled yet today but yesterday (day 6) the flavor was almost entirely alcohol heat and not appealing at all. Should this concern me? Any help is very appreciated by a newbee getting his feet wet (not literally, that's gross).
15 Lbs of wildflower honey (the honey tasted ok)
campden tablet treated water
10g of 71b
My SG was 1.120. I rehydrated per the goferm instructions and used the TOSNA addition schedule with 6g additions. I pitched at 5:38 and saw strong activity by morning. I have degassed at least twice per day since pitching.
All was well until about day 6 when I started to taste some walnut I think and heat in the back of my mouth. I haven't sampled yet today but yesterday (day 6) the flavor was almost entirely alcohol heat and not appealing at all. Should this concern me? Any help is very appreciated by a newbee getting his feet wet (not literally, that's gross).
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