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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > How do you know if your mead should be dumped?
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Old 05-01-2014, 12:42 PM   #11
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For sure, mead is an excecise in patience.

There are a couple things you could be tasting. Fusel alcohols taste hot and burny. Yeast bite tastes gaggy.

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Old 05-01-2014, 02:01 PM   #12
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Quote:
Originally Posted by fatbloke View Post
Personally I don't bottle cloudy meads period. I know some do but to me, sediment in a glass isn't right........
I typically don't either....I bottle in 12 oz'ers, so if there eventually is a bit of sediment, I'll first decant into a pint glass or wine decanter and pour a couple of wine glasses from that.
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Old 05-02-2014, 02:38 PM   #13
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I always bulk age my meads/melomels at least a year, often longer. I NEVER bottle anything cloudy, it should be crystal clear IMHO.
Regards, GF.

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Old 05-12-2014, 05:11 AM   #14
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The only time I dumped a mead was when it grew moldy, and I know exactly what went so horribly wrong, and I should have know it would do that. I still cringe at that mistake.

I had started two 4 liter jugs of mead with about 3.5 pounds of honey each, let those go for a few weeks (probably too long, and the yeasties died off most likely). I then added several pounds (I was lax in my record keeping back then) of frozen mango and strawberries to a 3 gallon carboy and racked the mead from both jugs over the fruit. Then, noting there was a GREAT deal of headspace, instead of doing what a normal person should do and add glass beads, I tried topping it off with water. No extra honey. A few weeks went by and fermentation hadn't started again. Then I forgot about it. And it grew mold.

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Old 05-20-2014, 01:17 PM   #15
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Dunno if it adds to the discussion, but I made a batch using basswood honey last year. The honey has an interesting minty flavor which I thought would be neat, but after fermentation was complete the mead just tasted grassy. After sitting for nearly a year, the vegetal flavor has faded considerably - it almost tastes good now.

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Old 05-22-2014, 10:32 AM   #16
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If it tastes like wet cardboard, it's oxidized. I once had to dump 9 gallons of oxidized mead, that was a sad, sad day for me. The whole back lot reeked of booze for a week! I avoid that now by using a campden tablet when I rack 1/6 gallons.

If you're getting "paint thinner" or "rubber stopper" type flavours, it's likely fusel alcohols, these will eventually age out. If it just tastes "hot" it's likely just young & should mellow with age. The higher the ABV, the longer it'll need to age. Patience & time are your friends when it comes to mead.
Regards, GF.

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Old 05-25-2014, 04:17 PM   #17
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Quote:
Originally Posted by hunter_la5 View Post
Young mead = paint thinner. Taste it again at 12 months.


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I would say that more accurately, poorly fermented mead = paint thinner (fuesel alcohols), but time indeed does heal a lot of wounds... So does backsweetening! I would consider stabilizing your mead before you put it to sleep, and eventually consider adding back a little honey to bring the FG/sweetness up and you will be surprised how much more palatable it may be. It may not take much...even bringing up the FG to 1.010 or 1.012 makes a big difference.
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