This one's a little too tough for me to call. One of my batches has started to give off an odor that's progressing from curious to worrisome. The last time I was at my LHBS, one of the employees was gushing about how great his last batch of mead turned out using Wyeast Rudesheimer. Feeling adventurous, I grabbed a bag and went home to begin preparing.
I used my normal sanitation routine, 1 Oz star san in bucket filled 3/4 full, swirl and soak tools. Removed tools and dumped solution out. Dumped 1 gal of hot water in bucket with honey and stirred well, adding refrigerated water to five gallons. Stirred TLS out of it and placed lid/airlock on and waited for must to cool to 72.
After mead was at temp, I pitched the yeast and stirred the heck out of it again.
Ingredients used:
14 lbs Raspberry honey (strong red color, I suspect this *may* have had puree in it)
4 gallons artesian water
1 pack Wyeast 4783 Rudesheimer
OG was 1.094 with the plan being to add pineapple to secondary and backsweeten as needed after the batch stabilized.
The next day it was popping about twice a second, no foam but it bubbled nicely when I stirred it up.. almost making a mustcano. I stirred twice a day for the first three days. The spoon was sanitized every time prior to touching the must. Around day two I noticed a yeast odor, it was a little stronger than any of my prior batches but I wrote it off as a probable characteristic of the rudesheimer.
Over the last few weeks it has continued to grow stronger, taking on a almost sourdough flavor. Today it has a hint of sulphur in the scent. There are no strange growths in there, and I thieved a bit and it doesn't have any off flavors.
Is this something I should expect from this particular yeast? If not, what (if any) actions can I take to nip this possible infection in the bud before it affects flavor? I was thinking perhaps dropping some potassium metabi in.
Thoughts on this course of action? Alternatives?
Cheers, Ray
I used my normal sanitation routine, 1 Oz star san in bucket filled 3/4 full, swirl and soak tools. Removed tools and dumped solution out. Dumped 1 gal of hot water in bucket with honey and stirred well, adding refrigerated water to five gallons. Stirred TLS out of it and placed lid/airlock on and waited for must to cool to 72.
After mead was at temp, I pitched the yeast and stirred the heck out of it again.
Ingredients used:
14 lbs Raspberry honey (strong red color, I suspect this *may* have had puree in it)
4 gallons artesian water
1 pack Wyeast 4783 Rudesheimer
OG was 1.094 with the plan being to add pineapple to secondary and backsweeten as needed after the batch stabilized.
The next day it was popping about twice a second, no foam but it bubbled nicely when I stirred it up.. almost making a mustcano. I stirred twice a day for the first three days. The spoon was sanitized every time prior to touching the must. Around day two I noticed a yeast odor, it was a little stronger than any of my prior batches but I wrote it off as a probable characteristic of the rudesheimer.
Over the last few weeks it has continued to grow stronger, taking on a almost sourdough flavor. Today it has a hint of sulphur in the scent. There are no strange growths in there, and I thieved a bit and it doesn't have any off flavors.
Is this something I should expect from this particular yeast? If not, what (if any) actions can I take to nip this possible infection in the bud before it affects flavor? I was thinking perhaps dropping some potassium metabi in.
Thoughts on this course of action? Alternatives?
Cheers, Ray
