Undead8
Well-Known Member
Ive been reading this forum a lot but its the first time I post.
I just tasted my first mead attempt yesterday. 7% ABV and 1.004 FG (4 kg of honey for 23 liters). I didnt boil the honey because I bought it at a meadery and they told me they didnt pasteurize it, so I did the same. I primed it with honey three weeks ago.
It fermented 5 weeks in the carboy and 3 weeks in bottles with a champagne yeast. Its really dry but it still smells and tastes honey. However, theres a kind of subtle acid (or maybe sour?) taste. I wonder if its supposed to taste like that or if its because the mead is too young. I also thought about a possible contamination (since I didnt boil). Its good anyway, but it would be better without it. Do you think it will disappear as it gets older?
I just tasted my first mead attempt yesterday. 7% ABV and 1.004 FG (4 kg of honey for 23 liters). I didnt boil the honey because I bought it at a meadery and they told me they didnt pasteurize it, so I did the same. I primed it with honey three weeks ago.
It fermented 5 weeks in the carboy and 3 weeks in bottles with a champagne yeast. Its really dry but it still smells and tastes honey. However, theres a kind of subtle acid (or maybe sour?) taste. I wonder if its supposed to taste like that or if its because the mead is too young. I also thought about a possible contamination (since I didnt boil). Its good anyway, but it would be better without it. Do you think it will disappear as it gets older?