maddprofessor
Well-Known Member
Background: I made a batch of Malkore's (not so) Ancient Orange Mead...except I didn't realize it was a 2 gallon recipe, made it 3, so I just used 5 lbs honey but did use yeast nutrient and campden tablets based on 3 gallons. Bought more honey and plan to rack on to it once my apple wine finishes up. (any problems with this fix? anyway, it's not the main question at hand)
The mead was started 1 month ago. I used Lalvin ICV-D47. No bubbles for a couple weeks now and SG is 0.990. It had the infamous rhino farts while fermenting but I've read about them being normal and that it goes away and didn't worry about it.
Problem: I take a hydrometer reading to see how it was going and tasted a sample....it tastes quite a bit sulfury. It's drinkable (thin and hot and other expected flaws all things considered) but the sulfur is certainly noticeable and unpleasant. Will this go away? Will adding more honey and further fermentation help it dissipate? I plan on letting this stuff age for months once it's done fermenting anyway but is the sulfur a problem to be addressed or something that will fix itself over time?
The mead was started 1 month ago. I used Lalvin ICV-D47. No bubbles for a couple weeks now and SG is 0.990. It had the infamous rhino farts while fermenting but I've read about them being normal and that it goes away and didn't worry about it.
Problem: I take a hydrometer reading to see how it was going and tasted a sample....it tastes quite a bit sulfury. It's drinkable (thin and hot and other expected flaws all things considered) but the sulfur is certainly noticeable and unpleasant. Will this go away? Will adding more honey and further fermentation help it dissipate? I plan on letting this stuff age for months once it's done fermenting anyway but is the sulfur a problem to be addressed or something that will fix itself over time?