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12-13-2011, 04:20 AM
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#1
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Senior Member
Join Date: Nov 2010
Location: philadelphia, pa
Posts: 139
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EPIC FAIL MEAD... smells like smoked ham
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That's right! I made a simple dry mead about 13 months ago, 1 gallon, 3.5#'s honey, spring water, staggered nutrient additions ala Ken Schramm... a dash of cinnamon, racked twice to get it off the lees.....
and it smells like smoked ham.
weirdest thing I've ever made. Shame too, it tastes halfway decent and looks brilliant.
I made a cyser around that time that is flipping delicious, and tastes not of pork product.
All I can think is that it got some sort of weird infection via suck back through the airlock during the extended aging.
So gross.
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12-13-2011, 04:22 AM
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#2
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PKU
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 26,226
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Would that make is a porkomel?
Sorry for your loss...
__________________
This makes your signature take up a whole lot less space. - Yuri_Rage
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12-13-2011, 04:23 AM
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#3
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Senior Member
Join Date: Nov 2010
Location: philadelphia, pa
Posts: 139
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maybe it would pair well with some kielbasa.
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12-13-2011, 04:30 AM
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#4
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PKU
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 26,226
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Maybe too much cinnamon?? I'd age it and see what happens...
__________________
This makes your signature take up a whole lot less space. - Yuri_Rage
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12-13-2011, 04:37 AM
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#5
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Senior Member
Join Date: Nov 2010
Location: philadelphia, pa
Posts: 139
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haha, I suppose that's possible. though I can't really imagine how cinnamon could end up all hammy. plus I added about an 1/8th of a teaspoon. Too late for aging, already bottled it. womp womp. I just want to know what sort of infection brings out the smokey rauchbier notes.
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12-13-2011, 04:41 AM
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#6
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PKU
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 26,226
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Yeah, never heard of that off flavor...
Age it in the bottles. It may turn out amazing.
__________________
This makes your signature take up a whole lot less space. - Yuri_Rage
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12-13-2011, 07:25 AM
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#7
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Senior Member
Join Date: Nov 2011
Location: boston, ma
Posts: 103
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I am disgusted by you people. We are this much closer to Bacon Yeast and you all scoff at this incredible advancement in bacon brewing technology.
OP, you better send a bottle to the labs right away to isolate that amazing bacteria.
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12-13-2011, 08:36 AM
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#8
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Senior Member
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 7,611
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Which yeast at what temp? Some ale yeasts can actually produce a bit of smokiness at cool temps.
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12-13-2011, 09:12 AM
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#9
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...is off his meds again
Join Date: Nov 2011
Location: Pike County, MO
Posts: 1,655
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Quote:
Originally Posted by az_ipa
yeah, never heard of that off flavor...
Age it in the bottles. It may turn out amazing.
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+1 |
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12-13-2011, 02:30 PM
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#10
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Senior Member
Join Date: Nov 2010
Location: philadelphia, pa
Posts: 139
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I can't really imagine bottle aging is going to help, my guess is; if any thing it will just make it worse, ( the smell that is),. IIRC, I used D-47 on this batch. it sat in my basement from the beginning of last november until last week when I bottled it, ( it was racked twice in the basement, and I sanitize well),. As I said earlier, I fermented a cyser at the same time, with the same yeast, in the same environment, using the same approach and it turned out fine. Both had S-shape airlocks as well, so I'm guessing they both experienced some degree or another of suck back as the temps swung through the seasons. The smoked ham mead is tasted great at both racking times and I don't recall it having that aroma then.
!%$^#&#&!!!!!
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