Jack
Well-Known Member
I hate sweet meads that I've tried commercially, but have heard good things about home made meads. As a result, I mixed up a basic dry mead recipe found in the Complete Joy of Homebrewing as a 1/2 gallon batch. To ensure a dry result, I pitched a liquid champaign yeast. No nutrient was used, and nothing was pasteurized or boiled before use.
After ten months in the fermenter, it has a sweet flavor up front and but seems drier in the aftertaste. Is this normal? Or is it indicative that my fermentation has become stuck?
The flavor is ok right now, but doesn't seem like anything to write home about, so I'm thinking about figuring out something to add to it or blend it with. Maybe in raspberry season, I should throw some raspberries in to give it a little bit of tartness?
After ten months in the fermenter, it has a sweet flavor up front and but seems drier in the aftertaste. Is this normal? Or is it indicative that my fermentation has become stuck?
The flavor is ok right now, but doesn't seem like anything to write home about, so I'm thinking about figuring out something to add to it or blend it with. Maybe in raspberry season, I should throw some raspberries in to give it a little bit of tartness?