S
soulkeeper@grungyape.com
Guest
Guest
I need some advice on how to make dry, semi-dry, mead.
I make mine sweet, very sweet. I don't drink dry wine of any sort.
However, friends ask for dry, semi-dry mead all the time and I'm trying to comply.
My problem is, I don't know what to expect, or how to test, as it all taste gross to me.
Here is a scenario:
Just brewed a single gallon of mead(with lemon and orange). 1.5 pound of honey, SG 1.092 FG 1.002 at 70, 12%. Fermentation took 12 days.
It has been racked once and is crystal clear. I sampled it last night and almost died. It smells a bit like sour apple, or sour cider perhaps...and has a faint hint of it as well.
Does this just need to age off? Should I back sweeten just a tad, say 1 cup of honey?
From someone who enjoys dry mead, what are signs and symptoms to look for, and expect, in dry mead creation. While I won't drink it, I at least want to know what to check for on a sample.
Thanks!
I make mine sweet, very sweet. I don't drink dry wine of any sort.
However, friends ask for dry, semi-dry mead all the time and I'm trying to comply.
My problem is, I don't know what to expect, or how to test, as it all taste gross to me.
Here is a scenario:
Just brewed a single gallon of mead(with lemon and orange). 1.5 pound of honey, SG 1.092 FG 1.002 at 70, 12%. Fermentation took 12 days.
It has been racked once and is crystal clear. I sampled it last night and almost died. It smells a bit like sour apple, or sour cider perhaps...and has a faint hint of it as well.
Does this just need to age off? Should I back sweeten just a tad, say 1 cup of honey?
From someone who enjoys dry mead, what are signs and symptoms to look for, and expect, in dry mead creation. While I won't drink it, I at least want to know what to check for on a sample.
Thanks!