Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Sour Mead -- Anyone Try This?
Reply
 
LinkBack Thread Tools
Old 12-30-2010, 04:34 PM   #1
kopher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: NYC
Posts: 44
Liked 1 Times on 1 Posts

Default Sour Mead -- Anyone Try This?

Here's what we did:
Made a 5 gallon batch of Berliner Weisse, using the Wyeast 3191 and the approximately the Kinder Weisse recipe from Northern Brewer.
Left it in primary for like 4 months (I know this is usually bad, but it was our first sour so we weren't sure, plus it had such a nice pelicle we didn't want to disturb it).
Moved 2 gallons into secondary after those 4 months, and another 2 gallons into a secondary with some cherries and oak.
The last gallon (plus yeast cake) we left in the primary and dumped 2 gallons of just-brewed mead, which was at about 1.075. So we've got about 3 gallons of sour braggot at, I guess, an OG of ~1.050.
So I don't know -- not much activity yet, so no idea what's going on in there. Was thinking of pitching a vial of WLP655 (Belgian Sour Mix 1) if I don't see anything happening for another couple days

Any thoughts? Has anyone made a sour mead? It sounds pretty delicious to me...

__________________
kopher is offline
 
Reply With Quote Quick reply to this message
Old 12-30-2010, 08:59 PM   #2
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

What's the alcohol content on the mead? Chances are with the typical alcohol content of mead you are going to get little to no souring action because the alcohol will suppress most everything. Lacto is not particularly alcohol tolerant. If you can get some souring activity, it will probably be very slow to go because of the alcohol.

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 12-30-2010, 09:18 PM   #3
kopher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: NYC
Posts: 44
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by ReverseApacheMaster View Post
What's the alcohol content on the mead? Chances are with the typical alcohol content of mead you are going to get little to no souring action because the alcohol will suppress most everything. Lacto is not particularly alcohol tolerant. If you can get some souring activity, it will probably be very slow to go because of the alcohol.
It's raw mead, as in "must" maybe? The mead was at around 1.075, so since it's 2/1 mixed with 1.005 berliner weisse the gravity of the whole thing should be around 1.050. Very little alcohol so far, but I guess it will get up to ~5%...
__________________
kopher is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2010, 05:21 PM   #4
WolvinMaine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Maine
Posts: 99
Liked 2 Times on 2 Posts

Default

My understanding is part of the reason Berliner Weiss is so low in alcohol is that lacto does not do well with high alcohol levels. Most of the traditional sour beers you see out of Belgium are usually not that strong. The Oud Bruins are probably the closest to that SG, are a bit less acidic, in part because they are higher gravity and the alcohol suppresses the bugs. Also, I am not sure how much long term souring you are going to get. When I make meads in that range, the final gravity is usually around 1.000, but then I am using a different yeast strain. There is not much in the way of more complex sugars for the bugs to munch on, so I don't think you will get much souring with time, unless it is acetic. Just my guess, who knows for sure, that is why we experiment!

__________________
WolvinMaine is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2010, 07:59 PM   #5
Gavagai
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Lincoln, Massachusetts
Posts: 174
Liked 5 Times on 5 Posts
Likes Given: 3

Default

According to Jamil on his Oud Bruin show, lacto dies out at around 8%, so that shouldn't be too much of a problem for you. The lack of complex sugars might be, though. My guess is that you'll get just a bit of sourness. I'd be curious to see how this turns out.

__________________
Gavagai is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2010, 08:38 PM   #6
kopher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: NYC
Posts: 44
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by WolvinMaine View Post
My understanding is part of the reason Berliner Weiss is so low in alcohol is that lacto does not do well with high alcohol levels. Most of the traditional sour beers you see out of Belgium are usually not that strong. The Oud Bruins are probably the closest to that SG, are a bit less acidic, in part because they are higher gravity and the alcohol suppresses the bugs. Also, I am not sure how much long term souring you are going to get. When I make meads in that range, the final gravity is usually around 1.000, but then I am using a different yeast strain. There is not much in the way of more complex sugars for the bugs to munch on, so I don't think you will get much souring with time, unless it is acetic. Just my guess, who knows for sure, that is why we experiment!
Quote:
Originally Posted by Gavagai View Post
According to Jamil on his Oud Bruin show, lacto dies out at around 8%, so that shouldn't be too much of a problem for you. The lack of complex sugars might be, though. My guess is that you'll get just a bit of sourness. I'd be curious to see how this turns out.
Interesting, thanks. What if I threw in some maltodextrin boiled with a bit of water? Just as a way to add the complex carbs that lacto eats? Maybe I'll just leave it for now though and see what it tastes like in a month.
__________________
kopher is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 03:51 AM   #7
mccann51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Somewhere, CA
Posts: 227
Liked 3 Times on 2 Posts

Default

Any results to report?

__________________
mccann51 is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 05:56 AM   #8
HexKrak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Phoenix
Posts: 722
Liked 10 Times on 10 Posts
Likes Given: 7

Default

Nice bump. I'm subbed too!

__________________

On Deck: Chav Irish Red
Pipe Dreams: Chai Porter
Primary #1: Empty
Primary #2: Empty
Primary #3: Imperial Oatmeal Stout
Bottle Conditioning/Drinking: Brown Porter, Pale blonde session ale

HexKrak is offline
 
Reply With Quote Quick reply to this message
Old 05-31-2011, 10:02 PM   #9
kopher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: NYC
Posts: 44
Liked 1 Times on 1 Posts

Default

Yep, tasted it a couple of weeks ago. It's super sour -- undrinkably so -- but I imagine it will improve, or at least change with time. It's hard to detect any flavors other than the sour but there seems to be a bit of honey character still. Has a terrible aftertaste, but again, hopefully it'll fade.

None of my sour beers have turned out good yet, but they're all fairly young so I guess the bugs are still working on it.

I'm attempting to attach a pic -- looks crazy, but partly just cuz it's in a bucket that's only half full and had other sour stuff in it before (i.e., a full batch of berliner weisse). The berliner weisse still has no flavor, by the way....except the gallon we dumped a few pounds of cherries in

__________________
kopher is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2011, 12:33 AM   #10
mccann51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Somewhere, CA
Posts: 227
Liked 3 Times on 2 Posts

Default

Sounds interesting! I've got a sour mead brewing right now; I figure if it doesn't age nicely, I'll use it for blending with non-sour meads (I've got a blueberry melomel in mind I think would be a good blend partner).

Hope it ages well!

__________________
mccann51 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Question about sour beer that shouldn't be sour Sreidy12 Fermentation & Yeast 11 10-05-2010 07:16 PM
My first sour beer Starderup Fermentation & Yeast 9 07-30-2010 01:41 PM
When to serve accidental sour? guinsu Fermentation & Yeast 1 07-15-2010 04:32 PM
Sour Starter ohad Fermentation & Yeast 2 09-03-2009 12:06 AM
attempting 1st sour....not sour enough bruinbeer Fermentation & Yeast 4 08-24-2009 10:54 PM



Newest Threads

LATEST SPONSOR DEALS