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10-06-2012, 12:32 AM
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#1
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Join Date: Jul 2012
Location: Medicine Hat, AB
Posts: 63
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Apple tasting mead
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And no there's no apples in it  . It's very young - 2 weeks maybe. Is this a similar thing to homemade beer that's "green"? Also how long does mead take to clear? I have another simple mead going on near 2 months and it's nearly like day 1
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10-06-2012, 12:38 AM
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#2
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Join Date: Aug 2012
Location: Buffalo, NY, New York
Posts: 812
Liked 43 Times on 40 Posts
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I think that's often a trait of 'young' brews. Conventional wisdom says it needs at least 6 months aging to taste good. If you used any cane sugar in it, that is known for contributing to a cider taste. Ah I very much like your location.
__________________
Drinking: Ginger wine, white sake, and brown rice sake
In Primary: Cocao mead, JOAM, mead, various cysers and methligens, Noni wine, gruit wine, pumpkin wine, juniper ale, grape leaf wine, sassafras/sarsaparilla wine
In Secondary: Coffee wine, fruit wine, lemon wine, others
Principles of Healthy Diets
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10-07-2012, 04:22 AM
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#3
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Feedback Score: 0 reviews
Join Date: Jul 2012
Location: Medicine Hat, AB
Posts: 63
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My location? In Alberta you mean?
Thanks for the reply! I just found it odd my one mead tasted entirely different than the other with only 2 ish weeks difference in age.
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10-07-2012, 04:45 AM
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#4
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Join Date: Jul 2012
Location: Denver, CO
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Higher temperatures or different yeast strains can produce esters. Esters are also in fruit, hence your "apply" taste.
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Quote:
Originally Posted by CreamyGoodness
Hey, ABSOLUTE worst case scenario, your wife can wash her hair with it (it works by the way). If its going to go down a drain, it should touch a nude woman first.
You can quote me on that.
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10-07-2012, 07:24 AM
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#5
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Join Date: Jun 2010
Location: Belmont, NC
Posts: 1,590
Liked 37 Times on 36 Posts
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Apple or green apple taste is usually associated with acetaldehyde, and is indeed a "green" flavor that may age out with time...some yeast strains produce more than others. Leave it alone and let the yeast clean up after themselves, and often they will metabolize this out of your brew..
__________________
Packaged: Marris Otter Motueka SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Cherry Melomel, Belgeglin, Bochet
Primary: Vienna Simcoe SMaSH, Fresh Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day '11 Ginger Metheglin, Cocobochet, Mead Day '12 Traditional (orange blossom) Mead
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
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10-07-2012, 03:44 PM
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#6
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Join Date: Jul 2012
Location: Medicine Hat, AB
Posts: 63
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How long should I leave in the primary then to get rid if this?
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10-07-2012, 04:26 PM
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#7
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Join Date: Jun 2010
Location: Belmont, NC
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I'm generally pretty lazy when it comes to moving out of primary. I would say *at least* a month, and hopefully until you start to see the yeast clearing. I often leave mead in primary for 3-4 months, occasionally even bottle from primary if it clears enough. The whole autolysis thing is pretty much not a real issue for homebrewers...
Out of curiosity, what yeast strain are you using?
__________________
Packaged: Marris Otter Motueka SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Cherry Melomel, Belgeglin, Bochet
Primary: Vienna Simcoe SMaSH, Fresh Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day '11 Ginger Metheglin, Cocobochet, Mead Day '12 Traditional (orange blossom) Mead
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
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10-07-2012, 06:39 PM
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#8
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Feedback Score: 0 reviews
Join Date: Jul 2012
Location: Medicine Hat, AB
Posts: 63
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Safales-04 for one batch and a lalvin champagne yeast for the other. Both have barely cleared
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