So, about a year ago, when I first got into making mead, I used a couple recipes from the site Storm the Castle, which seemed fairly informed on how to make mead. I have since progressed to BOMMs, in original and sweet versions, so I know my technique is at least decent. However, about a week or so ago, I tried my StC sweet, and it was basically honey and bread. This had been going for a year at this point. Did I just get poor advice on a recipe, or did I completely screw up my very first mead? There was one nutrient addition, at about two days into primary fermentation, for both the semisweet (which I have not yet tasted) and the sweet, which led to my very first mead geyser (aka welcome to mazing). Will further aging help get rid of the sense that i'm drinking a honey sandwich, or should I think of this as a valuable learning experience and just drink the rest of my honey sandwich quickly (hey, it's still alcohol).
I agree with Blue fix it. I would not drink a "honey sandwich". It can be "saved" If your first mead is "crap" don't dump it,
fix it. You have been brewing long enough and have the skills to do so. Make it good, learn from it and move on.
Here is what i would do....
- Rack off the lees (if any) until clear.
- Add a pound of honey if a 1 gallon batch or 5 pounds if 5 gallon.(Optional but if you want the yeast to overcome the ones already there you need to feed them.)
- Hydrate and pitch a good high ABV tolerant champagne yeast. (EC1118 goes to 18% and does give off some nice fruit flavors.)
- Let it ferment as far as it will go and rack until clear it will help to blow out the off flavors.
- Add fruit to bring back the sweetness. Might ferment a bit more but should leave some residual sugars and berry flavor. Will definitely get some of the bread yeast like qualities out of it.
- Rack again until clear and age. (It will age well.)
I actually did this with a failed BOMM (My fault not the recipe) and ended up with a 17% Melomel that is going to age very well.
Finally my opinion about recipes.
FIRST
Use good practices... (You have learned a bunch of them with the BOMMS and your first few attempts prior)
Each Mazer has their own techniques and practices,
none are wrong, just different.
As Bernard mentioned - Once you have solid practices use or develop a recipe...
Be sure to experiment, document and capture what works for you along the way. Then continue to perfect your own recipe and ultimately your craft.
This statement below is probably the wisest statement made by anyone delving into the practice of turning honey into mead, and I believe the best advice anyone should hear.
If you were successful, which I am 99% certain you will be, then enjoy your mead. When you get ready to make different mead you will probably have to unlearn some of these practices I have taught you, but hey--- This recipe and procedure works with these ingredients so don't knock it. - Joe Mattioli (Joes Ancient Orange Mead or JAOM)
Good luck - Let us know how it comes out.