My recipe.
13# wildflower honey
2# tupelo honey
2 tsp acid blend
5 tsp yeast nutrient
1 tsp wine tannin
1 package of cots de blanc yeast.
enough ozarka spring water to fill to the 5 gallon mark.
this mead was not cooked, only heated the water and honey so as to mix it together easy.
I have airreated it twice a day for the past three days, I havent touched it today other than to take a PH,taste, and hydrometer readings.
Will be adding one split vanilla bean, one clove, and some toasted oak after fermentation is over.
before yeast ,First SG test - 1.12
Current test - 1.10
PH - 3.4 it dropped to 3.0 on the second day(had issues with this and the acid blend, so I fixed it with potassium carbonate 1tsp)
current PH - 3.8 or so
(it has had 4 days in the primary almost 5 now, a 5 gallon glass carboy)
My problem..at least I think its a problem is that there is a slight nose of apple, now I cant really tell if its the dreaded sour apple smell...as it seems as the CO2 thats coming with the smell seems to to amping it up. Because of this I taste tested it.
So I did a taste test, poured a little cup of it , stirred it until all the CO2 was released and did another smell test the smell was lessened with this, though there was still a slight apple smell... a little tartish but not by much.
The taste was like a lightly tart honey with a slight misc spicy(mostly in the back of the tongue) after taste. It is really hard to say if it was an apple tartness to it or not. Im wondering if based on my readings, if my yeastes are stressed out . If they are im not sure how to make them unstressed other than give them more air, and more nutrient...but both could have side effects.
Any thoughts?
13# wildflower honey
2# tupelo honey
2 tsp acid blend
5 tsp yeast nutrient
1 tsp wine tannin
1 package of cots de blanc yeast.
enough ozarka spring water to fill to the 5 gallon mark.
this mead was not cooked, only heated the water and honey so as to mix it together easy.
I have airreated it twice a day for the past three days, I havent touched it today other than to take a PH,taste, and hydrometer readings.
Will be adding one split vanilla bean, one clove, and some toasted oak after fermentation is over.
before yeast ,First SG test - 1.12
Current test - 1.10
PH - 3.4 it dropped to 3.0 on the second day(had issues with this and the acid blend, so I fixed it with potassium carbonate 1tsp)
current PH - 3.8 or so
(it has had 4 days in the primary almost 5 now, a 5 gallon glass carboy)
My problem..at least I think its a problem is that there is a slight nose of apple, now I cant really tell if its the dreaded sour apple smell...as it seems as the CO2 thats coming with the smell seems to to amping it up. Because of this I taste tested it.
So I did a taste test, poured a little cup of it , stirred it until all the CO2 was released and did another smell test the smell was lessened with this, though there was still a slight apple smell... a little tartish but not by much.
The taste was like a lightly tart honey with a slight misc spicy(mostly in the back of the tongue) after taste. It is really hard to say if it was an apple tartness to it or not. Im wondering if based on my readings, if my yeastes are stressed out . If they are im not sure how to make them unstressed other than give them more air, and more nutrient...but both could have side effects.
Any thoughts?
