Q2XL

Recipes 

I made my first mead on 3-28-10. I then transfered to secondary on April 10th. It is now aging on the lees. Will the yeast on the bottom affect the taste of the mead? If so, then should I rack to another carboy for more aging?

MedsenFey

Recipes 

Sitting on the lees can provide great benefits to aroma and flavor, or it can lead to funky sulfur odors and bad yeasty taste. If you give us your recipe details we may be able to give some more insight. What yeast are you using?

__________________
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb

Q2XL

Recipes 

Here is the recipe.

18lbs raw orangle blossom honey
10G Lalvin 71B yeast
9Grams Fermaid K
9G Dap
12G Go-Ferm
5G Potassium Phosphate

Nutrients added in 3 phases.

That is about it.

MedsenFey

Recipes 

71B is a yeast that commonly produces off odors if you leave the mead on the lees. This is not a yeast I would choose for that purpose and I would suggest racking off the lees regularly (every 1-2 months) until clear.

__________________
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb

chode720

Recipes 

Not to hijack the thread....but how is D-47?

__________________

Primary1: Pumpkin Ale
Primary2: Christmas Ale
Pimary3: Apfelwein
Secondary: Sour Brown
Drinking: Warrior Pale Ale, Wit, American Rye

MedsenFey

Recipes 

D47 is excellent for lees aging. Even so, you have to be careful and monitor it closely or you can get off odors. Using a battonage protocol generally improves the odds of a good outcome.

__________________
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb

chode720

Recipes 

Thanks! I thought I had seen this before about D-47. I generally let my meads go 4-6 in primary to let the lees settle and then transfer to secondary, then rack again once clear.

Im still a mead new bee..... whats the battonage protocol?

__________________

Primary1: Pumpkin Ale
Primary2: Christmas Ale
Pimary3: Apfelwein
Secondary: Sour Brown
Drinking: Warrior Pale Ale, Wit, American Rye

MedsenFey

Recipes 

Info on lees aging and battonage.

__________________
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb

chode720

Recipes 

WOW! Thanks for the info. Ive been searching for something like this and havent been able to find it yet!

__________________

Primary1: Pumpkin Ale
Primary2: Christmas Ale
Pimary3: Apfelwein
Secondary: Sour Brown
Drinking: Warrior Pale Ale, Wit, American Rye