Hello!
Unlike my last post in regards to my last batch, this question isn't asked out of fear for my batch, but from a place of trying to learn what a young traditional mead might taste like. Some background, and the recipe:
Yeast: Lalvin D-47
Honey: Wildflower approximately 26lbs. for a 7gallon batch
OG: Was between 1.130 and 1.134 (I ended up realizing my hydrometer was off, and replaced it later in the process)
I maintained the temperature between 59F and 62.5, however on at least two occasions the ice ran out and it jumped to 68 and 70 respectively. This was caught within 6 hours each time, though I am sure not without consequences.
I followed the TOSNA 2.0 protocol.
Desired FG: 1.025
Pitched on May 25th and rehydrated with Goferm.
Degassed and aerated the first four days of fermentation, adding roughly 9grams of Fermaid O at the 24, 48, and 72 hour mark.
June 1st SG was 1.086, added final addition of fermaid O.
June 8th SG was down to 1.044. Decided to taste it at this very early stage, got nice burnt honey flavors, and a slight appleyness.
June 17th SG was 1.015. I realized at this point that the yeast decided it did wouldn't tap out just yet. Tasted again, it was drier, notes of apple and citrus, and a bitterness to it that left me scratching my head a bit.
I am not too terribly concerned, as I plan on bulk aging this batch for 6months to maybe a year and a half depending on how it progresses. But given my limited experience with brewing, I know that bitterness con often be due to the presence of fusels when fermenting too hot, so I am not counting out the two spikes in temperature as the culprit. But it's dawned on me that I am not too sure what a young mead, or one close to the end of fermentation should taste like. I realize too that this bitterness might not be there at all when I check it again in a week or so post fermentation but I figured this to be a decent enough reason to pick some brains on what a young mead tastes like. I know harsh is often the descriptor, and I wasn't sure if this depended on the yeast being used (D47 in this case) but if anyone has any thoughts, I definitely appreciate the insights.
TLDR: Is bitterness a flavor associated with young/fermenting meads
Thanks!
Roland
Unlike my last post in regards to my last batch, this question isn't asked out of fear for my batch, but from a place of trying to learn what a young traditional mead might taste like. Some background, and the recipe:
Yeast: Lalvin D-47
Honey: Wildflower approximately 26lbs. for a 7gallon batch
OG: Was between 1.130 and 1.134 (I ended up realizing my hydrometer was off, and replaced it later in the process)
I maintained the temperature between 59F and 62.5, however on at least two occasions the ice ran out and it jumped to 68 and 70 respectively. This was caught within 6 hours each time, though I am sure not without consequences.
I followed the TOSNA 2.0 protocol.
Desired FG: 1.025
Pitched on May 25th and rehydrated with Goferm.
Degassed and aerated the first four days of fermentation, adding roughly 9grams of Fermaid O at the 24, 48, and 72 hour mark.
June 1st SG was 1.086, added final addition of fermaid O.
June 8th SG was down to 1.044. Decided to taste it at this very early stage, got nice burnt honey flavors, and a slight appleyness.
June 17th SG was 1.015. I realized at this point that the yeast decided it did wouldn't tap out just yet. Tasted again, it was drier, notes of apple and citrus, and a bitterness to it that left me scratching my head a bit.
I am not too terribly concerned, as I plan on bulk aging this batch for 6months to maybe a year and a half depending on how it progresses. But given my limited experience with brewing, I know that bitterness con often be due to the presence of fusels when fermenting too hot, so I am not counting out the two spikes in temperature as the culprit. But it's dawned on me that I am not too sure what a young mead, or one close to the end of fermentation should taste like. I realize too that this bitterness might not be there at all when I check it again in a week or so post fermentation but I figured this to be a decent enough reason to pick some brains on what a young mead tastes like. I know harsh is often the descriptor, and I wasn't sure if this depended on the yeast being used (D47 in this case) but if anyone has any thoughts, I definitely appreciate the insights.
TLDR: Is bitterness a flavor associated with young/fermenting meads
Thanks!
Roland