Hello,
Fairly new here, this site has been a great help for me so far in my mead making experience - thank you!!
Working on my 2nd and 3rd batches now.
My 2nd batch was started 7.5 weeks ago. It's been a fairly slow ferment (currently at around 4.5% out of a starting potential of 9%). I sampled it today and it has developed a slight vinegar smell and flavor. I am worried that the vinegar bacteria will sour my mead, and wondering if I should just bottle it now and start drinking it while it's still palatable, or if you think I should stick it out, leave it, and see what happens in a few more weeks.
The mead is a blueberry mead, flavored using natural blueberry tea.
I used the Lalvin EC1118 yeast, and about 10Lbs of honey for the 6 gallon batch. I do not use anything else. (My first batch of Elderflower mead turned out tremendously well!)
Anyways, any thoughts or opinions are greatly appreciated.
Thanks!
Nate;D
Fairly new here, this site has been a great help for me so far in my mead making experience - thank you!!
Working on my 2nd and 3rd batches now.
My 2nd batch was started 7.5 weeks ago. It's been a fairly slow ferment (currently at around 4.5% out of a starting potential of 9%). I sampled it today and it has developed a slight vinegar smell and flavor. I am worried that the vinegar bacteria will sour my mead, and wondering if I should just bottle it now and start drinking it while it's still palatable, or if you think I should stick it out, leave it, and see what happens in a few more weeks.
The mead is a blueberry mead, flavored using natural blueberry tea.
I used the Lalvin EC1118 yeast, and about 10Lbs of honey for the 6 gallon batch. I do not use anything else. (My first batch of Elderflower mead turned out tremendously well!)
Anyways, any thoughts or opinions are greatly appreciated.
Thanks!
Nate;D