DD2000GT
Well-Known Member
Made a mead on Memorial Day this year, transferred it to a secondary on Fathers Day, then bottled on Labor Day. Tried some from my sampler bottle a few days ago and there is a distinct sulpher smell to the mead - right at the edge of offputting. Still young I know - but I was planning on giving bottles as Christmas presents (with instructions to let age until at least Independence Day 2012) and am trying to decide if the smell will fade in time, or not. Sulpher smell was not present at bottling when I tasted the hydrometer sample.
OG was 1.125 and FG was 1.002. Added Campden and backsweetened successfully when I racked to secondary. Only other issue was fermentation - I fermented room temp during Texas heat wave (about 79 degrees ambient), this is why I went with K1V yeast.
15 lbs local honey
2 pkgs K1V yeast
Yeast nutrient
Acid blend at 2 weeks
Will this smell go away in time or should I plan to find other presents for Christmas?
OG was 1.125 and FG was 1.002. Added Campden and backsweetened successfully when I racked to secondary. Only other issue was fermentation - I fermented room temp during Texas heat wave (about 79 degrees ambient), this is why I went with K1V yeast.
15 lbs local honey
2 pkgs K1V yeast
Yeast nutrient
Acid blend at 2 weeks
Will this smell go away in time or should I plan to find other presents for Christmas?