D
Devin Petry-Johnson
Guest
Guest
"It smells like an ash tray." Well, I can count on my wife for honest feedback. I personally thought it smelled like coffee, but now that she put that image in my head, I can't not smell it.
I don't have the exact recipe in front of me but it was my coffee mead that I ended up blending with a sack mead. I have two different gallons; one is mostly coffee mead with a little sack mead, and one is mostly sack mead with a little coffee mead. The offending aroma is stronger in the one with more coffee, so I'm pretty sure it's coming from there.
Everyone agrees that the flavor is good, so I'm mostly looking for ideas on how to change the aroma only. I recently added oak with the intention of smoothing out the taste and adding some complexity. Also, the original coffee that was used was a "cinnamon roll" flavor so I'm thinking of using cinnamon sticks in secondary to mask the ash. I considered vanilla but I've never worked with it and I was worried that vanilla would drastically change the flavor. Anyone have any ideas?
I don't have the exact recipe in front of me but it was my coffee mead that I ended up blending with a sack mead. I have two different gallons; one is mostly coffee mead with a little sack mead, and one is mostly sack mead with a little coffee mead. The offending aroma is stronger in the one with more coffee, so I'm pretty sure it's coming from there.
Everyone agrees that the flavor is good, so I'm mostly looking for ideas on how to change the aroma only. I recently added oak with the intention of smoothing out the taste and adding some complexity. Also, the original coffee that was used was a "cinnamon roll" flavor so I'm thinking of using cinnamon sticks in secondary to mask the ash. I considered vanilla but I've never worked with it and I was worried that vanilla would drastically change the flavor. Anyone have any ideas?