I don't think I have a problem, but just want to hear some opinions from the veterans around here.
My first batch of mead, a "traditional" mead, just finished fermenting after several long months and has no taste. I tasted it several times and it has a generic warm mouthfeel, strong alcohol after-burn, but no taste what-so-ever. I took several sips each seperated by a glass of coolish water to "reset" my tastebuds. Each sip went exactly the same, no taste, not even any alcohol taste until the after-burn. This is a "traditional" mead, so I am not expecting any major flavors, but I would have expected something. I have this batch partially bottled, and the remainer back under an airlock, for the moment. I am not panicking or anything, it is good albeit a bit plain, and so I am just wondering if anyone knows how these meads age out, or if there is a cause. The recipe I used was from a local bee keeper and follows:
1 Gallon Batch
2.5lbs Basswood Honey
1 tsp Superferment Nutrient/Energizer
1/4cup corn sugar
D-47 yeast
Boiled tap water for 20 mins, add honey and corn sugar at 160F, mix, cool, bottled water to almost 1gallon, pitched yeast, airlock and leave alone. The recipe said not to rack, rather to wait until the mead clears then bottle.
I didn't have the toys to take a SG
but my final SG is 1.000
as always, I would appreciate any comments of suggestions you all have..
My first batch of mead, a "traditional" mead, just finished fermenting after several long months and has no taste. I tasted it several times and it has a generic warm mouthfeel, strong alcohol after-burn, but no taste what-so-ever. I took several sips each seperated by a glass of coolish water to "reset" my tastebuds. Each sip went exactly the same, no taste, not even any alcohol taste until the after-burn. This is a "traditional" mead, so I am not expecting any major flavors, but I would have expected something. I have this batch partially bottled, and the remainer back under an airlock, for the moment. I am not panicking or anything, it is good albeit a bit plain, and so I am just wondering if anyone knows how these meads age out, or if there is a cause. The recipe I used was from a local bee keeper and follows:
1 Gallon Batch
2.5lbs Basswood Honey
1 tsp Superferment Nutrient/Energizer
1/4cup corn sugar
D-47 yeast
Boiled tap water for 20 mins, add honey and corn sugar at 160F, mix, cool, bottled water to almost 1gallon, pitched yeast, airlock and leave alone. The recipe said not to rack, rather to wait until the mead clears then bottle.
I didn't have the toys to take a SG
but my final SG is 1.000
as always, I would appreciate any comments of suggestions you all have..