nitasch

Recipes 

ok....disgusting is a little harsh, but I hate it none the less.

I kind of followed a raspberry citrus batch recipe about a month ago, have racked it twice, fermentation is over...but yuck...the citrus is so strong it over powers the raspberry....it is actually sour. I hate sour.

It irritates me because this batch has a beautiful color and is clearing very fast......smells awesome tastes like cough syrup and lemonade.

Do you think aging is going to mellow this out...or maybe back sweetening would improve it? Or both?

I hate to dump it based on the taste right now, being so early on...but I am tempted.

AZ_IPA

Recipes 

mead's are best aged in years - not months.

bulk condition it for a least 3 more months - bottle, then wait at least six months before making any further judgement

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Snuffalupagus

Recipes 

what he said...


if it doesn't taste infected, just rack it off for bulk aging or bottling and Fuggettabboutit for a few months. The only thing I've ever had that tasted great at Month one prior to completion is beer.
my Apfelwiens and ciders, and such usually are "OK" (as in not infected but not something I would drink if I have commercial brew in my fridge) to "good" (as in not infected and good enough to drink even if I have commercial brew in my fridge)

given at least 3 months of aging (mind you - I'm talking ciders and apfelwiens here - double that figgure for a mead) simply "OK" apfelwien becomes "Good", and what was "Good" at bottling time is now "GREAT"

my point here is, age will generally smooth out damn near anything

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In primary: Earl Gray hard cider,
In secondary: Blueberry apple Monster
Bottled: "All apple" Apfelwein, Mixed berry country wine, Kick yer' butt Hard Cider, "All apple" Achtung!Apfelwein, Kumquat mead, "All apple" hard cider.
Drinking: "All Apple" Apfelwein, Mixed Berry Country wine, Blueberry Belgian White ale.

comming to a carboy near you...
Redhook ESB clone

EvilTOJ

Recipes 

Every mead I've ever made tasted like rubbing alcohol infused with Robitussin (if fruit is involved) after a month in the fermenter. Let it age and the flavors will mellow out.

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There is a very fine line between "hobby" and "mental illness."

nitasch

Recipes 

Thank you all for the input....hopefully it ages out...if not, I will be shipping you all some raspberry citrus mead next year!

nitasch

Recipes 

YES! That is a better description of the taste...with a bit of lemon juice added for more nastiness!

Brewpastor

Recipes 

They are all wrong, the mead is a write off and so you should go ahead and bottle it and send it to me to dispose of properly. It is the least I can do to support you. Send me a PM and I will get you my address.

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Before I learned to brew I was poor, sober and lonely. Now I am just poor.

nitasch

Recipes 

Careful what you wish for...just might come true!

I guess I was just spoiled by my first two mead batches...although one run away batch (abv wise...long story, already posted here) is refusing to give up the fermentation process...but tastes GREAT (well...it has major potential..would not drink it this early)...and another raspberry (no citrus) batch kicks butt....

I decided I can't dump it... it is already clearing on it's own and it is so pretty in color...I will let it ride. But I swear in eight months if it still tastes like those nasty sour candy things my kids love...all you all are getting some high octane bottles of sour patch mead.

EvilTOJ

Recipes 

Right on! I can't wait then. Quoting you so you can't go back and change your post later

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There is a very fine line between "hobby" and "mental illness."

viking

Recipes 

How much lemon did you put in the Raspberry Mead? I recently (started in January of this year) made a raspberry with lemon juice and orange juice in it, and it is already drinkable and delicious!

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