Recipe first....
12/20
10.5lbs Tupelo honey
Spring water to 4 gallons
Rehydrated kv 1116
Dap and ferm k staggered over three days and aerated
1/3 slight stir to degas
1/17 racked, Gravity .980 and stabilized, added light American oak
1/31 degassed
Sampled the mead last light to see how the oaking is coming along and I was suprised first at co2 still hanging out in the mead. Also the mead had a sour smell to it and a slight off flavor. Didn't get a chance to check a ph. But will adjusting the ph(if off) clear the sour smell/taste?
12/20
10.5lbs Tupelo honey
Spring water to 4 gallons
Rehydrated kv 1116
Dap and ferm k staggered over three days and aerated
1/3 slight stir to degas
1/17 racked, Gravity .980 and stabilized, added light American oak
1/31 degassed
Sampled the mead last light to see how the oaking is coming along and I was suprised first at co2 still hanging out in the mead. Also the mead had a sour smell to it and a slight off flavor. Didn't get a chance to check a ph. But will adjusting the ph(if off) clear the sour smell/taste?