I've had this happen with mre than one mead now.
1st a stawberry mel with 1 gal. basswood honey, water to 5 gal and 8 lb organic strawberries. EC-1118 rehydrated in water.
I think I did alot of things wrong witht his, for one, it sat next to a heater, after which it finished to dryness in only 12 days.
The strawberries came forward with time, but that bready smell and taste never left it.
The second was started with 12 lb wildflower, 4 gal water, and eau de vie wyeast, no starter. Fermented around 65-70 f.
I discovered that I had gravely under estimated my sugars, removed a gallon of must and added a gallon of honey.
fermentation promptly stopped at 1.04. ~15% abv
After alot of tinkering, I cut the batch in half, added water to 4 gallons, and repithced 71B, it fermented fine to 1.012.
It tasted sweet and otherwise fine, except for that yeasty tase. Many of my friends enjoy it, but it still bothers me becasue I do not know where it came from, but I do know from my year old strawberry mel, that it will not go away.
1st a stawberry mel with 1 gal. basswood honey, water to 5 gal and 8 lb organic strawberries. EC-1118 rehydrated in water.
I think I did alot of things wrong witht his, for one, it sat next to a heater, after which it finished to dryness in only 12 days.
The strawberries came forward with time, but that bready smell and taste never left it.
The second was started with 12 lb wildflower, 4 gal water, and eau de vie wyeast, no starter. Fermented around 65-70 f.
I discovered that I had gravely under estimated my sugars, removed a gallon of must and added a gallon of honey.
fermentation promptly stopped at 1.04. ~15% abv
After alot of tinkering, I cut the batch in half, added water to 4 gallons, and repithced 71B, it fermented fine to 1.012.
It tasted sweet and otherwise fine, except for that yeasty tase. Many of my friends enjoy it, but it still bothers me becasue I do not know where it came from, but I do know from my year old strawberry mel, that it will not go away.