View Full Version : mead tastes like medicine

04-19-2010, 01:38 PM
Hello all,

I have been lurking for a while. Great site, very helpful. I have read alot of advice on this site and used as much as I could for my first batch.

But something seems to have gone wrong and I was hoping for a little help. I brewed this batch of mead on 03/25/10.

7.5 lbs honey
1.5 gallons water
1 oz. Vanilla extract
2 split vanilla beans...I like vanilla!
2 cinnamon sticks
.5 tsp FerMax
lalvin Ec-1118 yeast pitched @ 70 degrees

OG = 1.135

Racked to 2 separate vessels on 04/05/10 - grav. = 1.087
Checked today and gravity was 1.045.

My issue is that the mead has a very strong medicine taste to it. When I racked it the taste was there, but not as strong. Is this something I should be worried about. I read some were that you shouldn't use vanilla extract because preservatives will give it an off flavor. I hope this is not the case as this is my first batch and wouldn't want have to toss it.
Any suggestions would be appreciated. If there is a way to save this mead I would be eternally grateful to know how.

Thank you

04-19-2010, 02:06 PM
Welcome to GotMead?!

My first and strongest suggestion is to give this mead 6-12 months. Actually, give it more like 2 years, but I know when you start that's a bit too impractical. This is a brand new mead. The taste isn't anything like it will be when its ready. Scents and flavors will come and go before they mingle. Be patient. :D

Medsen Fey
04-19-2010, 02:25 PM
Welcome to GotMead Frozenimage!

In addition to what Kee said, keep in mind your batch may not be finished fermenting yet either. You started at a high gravity with very little nutrient, so it may keep plugging away very slowly for several more weeks. If the gravity drops slowly, it is still going.

High gravity meads in general take more time to mellow and become drinkable, and with lots of spices that is even more true. A lot of funky odors and flavors develop during fermentation (and afterward) that clear with time. You probably won't be able to judge this one fairly before 1 year.


04-19-2010, 03:38 PM
So, I should let this finish fermenting (it never had a vigorous ferment). Then should I leave it in the jugs, or should I bottle it and let it sit for the remainder of the time.

P.S. Thank you for the responses. I already feel better.

04-19-2010, 03:42 PM
Leave it in the jugs with airlocks for as long as you can, especially if you don't plan on adding stabilizing chemicals. That way you can safely keep an eye on their SG readings over the course of many months so that you can be more sure that it won't start fermenting again and shatter the bottles. Also, you're going to need to rack it a few times for it to get nice and clear before bottling.

04-19-2010, 05:08 PM
I will learn more patience.....:( I will leave it in the jugs, minus racking, for the next six months. Then I will bottle after I know it is done fermenting.
In the interim I will make more beer, and more mead.

Thank you all.

04-19-2010, 05:47 PM
Frozenimage, if you have the equipment and money, make another batch. Go with a quick fermenting recipe like the JAO. There are a few here. They make the waiting for the longer-term meads more tolerable!

04-20-2010, 01:19 AM
Here's the link for the JAO. (http://www.gotmead.com/forum/showthread.php?t=6885)