Woo hoo- worked this time.
Here are my questions/concerns:
1. From reading the forums, I know that new mead doesn't taste great so that doesn't worry me much. BUT- my melomel has had a bad smell that appeared after fermentation stopped. The smell isn't sulfur-y, isn't vinegar-y, isn't like gym-clothes, and isn't really rotten- The smell is sorta the same as when you have old lettuce in the fridge- when the lettuce is slimy but isn't completely rotten, but smells funky so you definitely wouldn't eat it either. (The taste of the new melomel is sharp-OK, a little fruity and faintly sweet-OK, and tastes slightly the same way that it smells-no bueno.) I am going to keep the melomel for the long haul, but do you think I will just end up with funky melomel three years from now? Or do you think this weird smell will dissipate?
2. I made this melomel before I found this forum. I have Papazian's book, and in his mead section, he says that mead is ready to drink and bottle when it clears. Well- my melomel cleared a long time ago so I bottled it already. My question/ concern is this- knowing that it still has this off-smell, was it a mistake to bottle it already- am I preserving the off-smell? At this point, should I open all of the bottles and try aging it in a closed fermenter, or will this cause more problems?
Any thoughts/opinions are appreciated!
Here is a brief summary of what I used:
3 gallon batch
10# honey (inexpensive- Rice's Lucky Clover)
4 1/2# home-grown cherries (pitted, frozen, thawed, crushed)
3 tsp yeast nutrient
1 1/2 tsp yeast energizer
Lalvin D47 yeast (yeast starter the night before)
Heated honey, cherries, water, nutrient, and energizer to 185 for 1/2 hour, poured into 5 gallon carboy, aerated carboy by vigorous shaking, pitched the (very active) yeast at 78 degrees. O.G.= 1.108
First day had very active fermentation- had to use a blowout tube. Smelled great. Was worried about leaving the cherry pieces in the fermenter, so I racked from the 5 gallon to a secondary 3 gallon after the first day. After racking, still had aggressive bubbling. Gravity = 1.076
Checked the melomel after one week. Noticed the off-smell. Gravity = 1.003.
Left in the closed secondary for two months. Melomel looked clear***, so I bottled it. Still had the off-smell- maybe slightly less intense or I may have wishful smell receptors. (***FYI- Turns out that the melomel has cleared even more in the bottles, so I probably should have waited a little longer. But I was worried that the fermenter would get contaminated with something and bottling was safer.)