Ace_Club
Well-Known Member
Hey all,
Just racked a raspberry melomel made from the following recipe:
(for 3 gal)
7 pounds honey
3 pounds Oregon Raspberry puree
3 tsp yeast nutrient
Wyeast 4783 - Rudesheimer
O.G. 1.080
S.G. (at racking) 1.002
Brewed: 11/14/09
Racked: 12/05/09
Used the Ken Schramm no heat method from The Compleat Meadmaker (a great book, btw).
This ended up a little drier than I was hoping, which is okay, but the issue I ran into is that when I tasted it, it tasted very much like Robitussin. Now, I know that it is very young, so I'm not worried as I plan on bulk aging it for 3-6 months and then bottle aging for about the same. However, I am curious as to what is causing it. I made a blackberry melomel a year or so ago and don't remember getting the same flavor at racking. Is it something to do with the raspberrys?
Anybody else experience similar flavors at racking?
Just racked a raspberry melomel made from the following recipe:
(for 3 gal)
7 pounds honey
3 pounds Oregon Raspberry puree
3 tsp yeast nutrient
Wyeast 4783 - Rudesheimer
O.G. 1.080
S.G. (at racking) 1.002
Brewed: 11/14/09
Racked: 12/05/09
Used the Ken Schramm no heat method from The Compleat Meadmaker (a great book, btw).
This ended up a little drier than I was hoping, which is okay, but the issue I ran into is that when I tasted it, it tasted very much like Robitussin. Now, I know that it is very young, so I'm not worried as I plan on bulk aging it for 3-6 months and then bottle aging for about the same. However, I am curious as to what is causing it. I made a blackberry melomel a year or so ago and don't remember getting the same flavor at racking. Is it something to do with the raspberrys?
Anybody else experience similar flavors at racking?