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another newbee meadmaker - recipe advice needed

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Chevette Girl said:
If it drops sediment after cold-crashing, you'll probably want to rack it so you don't mix up the sediment all over again.

I have one batch that went rubbery and three now that smell like diesel, the ones that smell like diesel are fixed by agitating the crap out of it (somehow I haven't managed to oxidixe any yet). Haven't found a solution to the rubbery taste yet though, I tried copper on mine (chucked a very clean copper penny - you have to do a little searching to see which years actually used real copper) and it didn't seem to work but it might work on yours, maybe yours will be caught early enough or something...
Click to expand...

well, it's only a half gallon batch now. but from what I am reading, it seems like the smell is here to stay. Now, it tastes fine (no rubber taste), do you think it's alright to drink?

I will rack it from the cold crash tonight and then sorbate/sulfite it.
 
You can drink it even if it tastes like rubber. It won't hurt you, it's not actual rubber in there.
 
I looked at the sulfite and sorbate packets and they said:
sulfite - add 1/4 tsp for 6 gallons of must
sorbate - add 1/4 tsp for 1 gallon of must

regardless, I added about 1/16 sulfite (smallest I could measure) and 1/8 sorbate about 3 hours later.

can I start to backsweeten and age now?
 
Yep. I would give the chemicals a day-ish to see if a bunch of sediment drops out (sometimes that happens with sulfite). Might as well not rack extra sediment if you don't have to. But otherwise, good to go.

Keep it under airlock after backsweetening, of course, to make sure the fermentation doesn't start up again.
 
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