I decided to start the first of a few "experiments" with different types of honey in 1 gallon batches to see how different varieties taste compared to each other.
This first one was a blueberry honey batch. I was using D-47 yeast. The SG was 1.120.
Here is the thing, though. At the end of the lag time, I added the nutrients based on Oskaar's Sweet Oaked Mead (which also used D-47). However, I forgot that I was dealing with just 1 gallon compared to Oskaar's 6 gallon recipe. Oops!
After transferring to the secondary, I decided to do a taste test. There was a weird off-flavor (not a spoilage type of off-flavor). Unfortunately, I am horrible at describing tastes, so I can't be more specific.
Is this likely a result of too much nutrients added and is it possible that it might "age out?"
This first one was a blueberry honey batch. I was using D-47 yeast. The SG was 1.120.
Here is the thing, though. At the end of the lag time, I added the nutrients based on Oskaar's Sweet Oaked Mead (which also used D-47). However, I forgot that I was dealing with just 1 gallon compared to Oskaar's 6 gallon recipe. Oops!
After transferring to the secondary, I decided to do a taste test. There was a weird off-flavor (not a spoilage type of off-flavor). Unfortunately, I am horrible at describing tastes, so I can't be more specific.
Is this likely a result of too much nutrients added and is it possible that it might "age out?"