Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Mead Lacking Body
Reply
 
LinkBack Thread Tools
Old 11-19-2012, 02:25 AM   #1
ZenBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Denver, CO
Posts: 172
Liked 4 Times on 3 Posts
Likes Given: 7

Default Mead Lacking Body

I just kegged my first mead, and this is where it will live all winter and into next spring when I will tap it.

It is a peach mead and it has a pretty good flavor. I think the problem with it is that it doesn't have any body. It feels like water in my mouth. I don't know what I was expecting, but it isn't that!

It its very dry so I am planning on adding 3/4 cup brown sugar dissolved in a quart of water right before I put it in the fridge to back sweeten it. Will they help give it a little more body?

I also plan on making it a sparkling mead, do that should help give it more body right?

I'm just worried that it tastes good at first, but then is kind of boring. Any suggestions on top of or instead of what I'm planning to do will be appreciated!

__________________
ZenBrew is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2012, 02:37 AM   #2
JollyIsTheRoger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Northwest Indiana/Chicago
Posts: 521
Liked 28 Times on 23 Posts
Likes Given: 1

Default

If add sugar to back sweeten then and some potasium sorbate and metabisulfite to stabalize it so it doesn't start fermenting again. You should be able to force carb so that shouldn't be an issue. Just remember mead is wine, not beer so it is going to be thinner than beer unless its a really sweet dessert wine. Pull a small sample and spike it with some sugar to sweeten and then figure out how much you want in the full batch by multiplying it out.

__________________

Small homebrew facebook group for trading, advice, and general bragging. PM me if you join- http://www.facebook.com/groups/256122024462215/
One gallon brewing blog http://onegallonbrewing.blogspot.com/

JollyIsTheRoger is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2012, 02:52 AM   #3
ZenBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Denver, CO
Posts: 172
Liked 4 Times on 3 Posts
Likes Given: 7

Default

Great advice! That is really helpful.

I'm trying to avoid putting chemicals in to stabilize it. If I put the sugar in the keg and then stick the whole thing right into the fridge shouldn't that also halt fermentation? Or maybe if I cool the mead first, put the sugar in, and them put it back in the kegerator?

__________________
ZenBrew is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2012, 03:22 AM   #4
KBentley57
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Birmingham, AL
Posts: 244
Liked 24 Times on 21 Posts
Likes Given: 8

Default

Putting it in the fridge will slow it down for sure. If there aren't many yeast left it shouldn't be an issue. If it's just come off the cake, you'll find it will still ferment for a while, even though it's in the fridge. Even then, by the time it hits 40 degrees all activity should stop.

__________________
KBentley57 is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2012, 03:38 AM   #5
JollyIsTheRoger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Northwest Indiana/Chicago
Posts: 521
Liked 28 Times on 23 Posts
Likes Given: 1

Default

Quote:
Originally Posted by KBentley57
Putting it in the fridge will slow it down for sure. If there aren't many yeast left it shouldn't be an issue. If it's just come off the cake, you'll find it will still ferment for a while, even though it's in the fridge. Even then, by the time it hits 40 degrees all activity should stop.
And if it doesn't you can just bleed off the keg to release pressure do that shouldn't be an issue at all
__________________

Small homebrew facebook group for trading, advice, and general bragging. PM me if you join- http://www.facebook.com/groups/256122024462215/
One gallon brewing blog http://onegallonbrewing.blogspot.com/

JollyIsTheRoger is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2012, 09:42 PM   #6
Matrix4b
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 584
Liked 29 Times on 26 Posts

Default

Hmm, I also would recomend to oak it with lightly toasted oak, prob 1 oz for a month would work.

Also, to increase body of a mead, many people have used rasins or figs. Doesn't contribute too much to the taste but it does beef up the body a bit. Also, if you mead is too dry, then definitely stabize and backsweeten. I would do it with honey. Also, a non-fermentable sugar is maltodextrin. add a pound of that and it will beef up the mouth feel too.

Hope it goes well.
Matrix

__________________
Matrix4b is offline
 
Reply With Quote Quick reply to this message
Old 11-20-2012, 03:09 AM   #7
ZenBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Denver, CO
Posts: 172
Liked 4 Times on 3 Posts
Likes Given: 7

Default

Thanks! Once I pour my first glass ill share pics!

__________________
ZenBrew is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lacking body alanwelam General Beer Discussion 13 03-27-2014 05:20 AM
Berliner weisse lacking body guinsu All Grain & Partial Mash Brewing 5 03-07-2011 04:19 PM
IPA Lacking Body? BBQnBrew Beginners Beer Brewing Forum 41 02-06-2011 02:20 PM
Full body vs Medium Body vs Light Body mashing msa8967 Beginners Beer Brewing Forum 9 02-21-2010 03:34 AM
lacking body juicebag Wine Making Forum 6 02-08-2010 07:29 PM