Q2XL
Well-Known Member
I made my first mead on 3-28-10. I then transfered to secondary on April 10th. It is now aging on the lees. Will the yeast on the bottom affect the taste of the mead? If so, then should I rack to another carboy for more aging?
Does yeast add off flavors during aging?
- Thread starter Q2XL
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Sitting on the lees can provide great benefits to aroma and flavor, or it can lead to funky sulfur odors and bad yeasty taste. If you give us your recipe details we may be able to give some more insight. What yeast are you using?
Q2XL
Well-Known Member
Here is the recipe.
18lbs raw orangle blossom honey
10G Lalvin 71B yeast
9Grams Fermaid K
9G Dap
12G Go-Ferm
5G Potassium Phosphate
Nutrients added in 3 phases.
That is about it.
18lbs raw orangle blossom honey
10G Lalvin 71B yeast
9Grams Fermaid K
9G Dap
12G Go-Ferm
5G Potassium Phosphate
Nutrients added in 3 phases.
That is about it.
71B is a yeast that commonly produces off odors if you leave the mead on the lees. This is not a yeast I would choose for that purpose and I would suggest racking off the lees regularly (every 1-2 months) until clear.
Thanks! I thought I had seen this before about D-47. I generally let my meads go 4-6 in primary to let the lees settle and then transfer to secondary, then rack again once clear.
Im still a mead new bee..... whats the battonage protocol?
Info on lees aging and battonage.
WOW! Thanks for the info. Ive been searching for something like this and havent been able to find it yet!
