I recently made some short meads (as is my speciality). Unfortunately, having been distracted I accidentally pictched two lots of yeast. This was the first batch I added nutrient to, and I let it ferment for about two weeks, about 8 days too long.
After I bottle, its usually ready for at least a sup to see how it is. It tasted foul! The best way I can describe it is musty meat/vegetable taste. I left it for a month, then two, to see if it got any better. It didn't. I tried decanting it, get some oxygen to it, to see it that made it any better. It didn't
It wasn't an infection, I'm sure I'd notice that. Don't think it could have been autolysis (sp?) could it? That would have got a lot worse in a hurry.
The only thing I could think of is that the nutrient I put in was still in suspension. But it cleared wonderfully. Its just a shame I ended up with sparkling musty vegetable water.
Any help would be appreciated
After I bottle, its usually ready for at least a sup to see how it is. It tasted foul! The best way I can describe it is musty meat/vegetable taste. I left it for a month, then two, to see if it got any better. It didn't. I tried decanting it, get some oxygen to it, to see it that made it any better. It didn't
It wasn't an infection, I'm sure I'd notice that. Don't think it could have been autolysis (sp?) could it? That would have got a lot worse in a hurry.
The only thing I could think of is that the nutrient I put in was still in suspension. But it cleared wonderfully. Its just a shame I ended up with sparkling musty vegetable water.
Any help would be appreciated
