I made a couple batches of mead back in Sept of last year.
One was a traditional mead. This one I do not think fully fermented and ended up very sweet and never cleared entirely.
I bottled this one anyway as it still seemed to taste pretty good. It does however have a few flavors in it that I can not seem to identify that aren't not particularly pleasant, not terrible, but distracting enough that I would like to identify them and figure out where they came from as to avoid them, if possible, for the next go at it.
I'm wondering if there is some sort of "Bible" that might help in both identify the off flavor and then help in figuring out how to get rid of it and it's cause.
~Matt
One was a traditional mead. This one I do not think fully fermented and ended up very sweet and never cleared entirely.
I bottled this one anyway as it still seemed to taste pretty good. It does however have a few flavors in it that I can not seem to identify that aren't not particularly pleasant, not terrible, but distracting enough that I would like to identify them and figure out where they came from as to avoid them, if possible, for the next go at it.
I'm wondering if there is some sort of "Bible" that might help in both identify the off flavor and then help in figuring out how to get rid of it and it's cause.
~Matt