What to do about my first mead? - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > What to do about my first mead?

Reply
 
Thread Tools
Old 08-12-2011, 02:36 PM   #1
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
 
Homercidal's Avatar
Recipes 
 
Feb 2008
Reed City, MI
Posts: 30,345
Liked 4676 Times on 3152 Posts



I made a mead last year. My first. I used some cheap honey from the local bakery, source unknown. I shall consider the effort a success, despite the result. I learned a lot about the fermentation process. However, there are a few points I'd like to make about the mead and see what I can do with it:

The carboy sat in my computer for a while with no cover, then I put a black T-shirt over it.

I let the airlock dry out from sheer stupidity (I've been homebrewing for HOW LONG??) I guess I never thought too much about it because beer never sits long enough for the vodka to dry up!

There was something on top that kind of looked like pellicle. Upon closer inspection, it looked like very old bubbles that never sank.

Aroma was pretty alcoholic, even though I think I started this MANY months ago.

Taste is very dry with still quite a bit of alcohol presence. Not really my favorite kind of mead. It's more like a strong, unrefined dry wine.

With a lack of airlock liquid I kind of expected some oxidation. I did not look for it when tasting though, so I can' say whether it's there or not.

Considering the cost of the honey and the amount of time put into it, I'm hesitant to just throw it out. However, it's pretty dry for my tastes, and I'm not sure I know anyone who would like it, since it's a dry mead.

How should I bottle it if I decide to keep it?

Can I backsweeten without restarting fermentation, and will it be tasty that way?



 
Reply With Quote
Old 08-12-2011, 02:47 PM   #2
huesmann
Recipes 
 
Mar 2011
Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts


If you're sure the yeast has petered out, sure you can backsweeten. Have you cold crashed? Did you sulfite/sorbate?



 
Reply With Quote
Old 08-12-2011, 03:14 PM   #3
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
 
Homercidal's Avatar
Recipes 
 
Feb 2008
Reed City, MI
Posts: 30,345
Liked 4676 Times on 3152 Posts


I did not use anything but water, honey, yeast and yeast nutrient. And I don't know for sure if there is any living yeast. I'd rather not risk it, TBH.

I have not cold crashed. In fact, the mead is still somewhat hazy. I've seen some brilliant mead. I have not used gelatin or anything to help it along.

 
Reply With Quote
Old 08-12-2011, 07:02 PM   #4
fatbloke
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,699
Liked 182 Times on 167 Posts


Well, I'd suggest either that you back sweeten it then clear it, or let it clear first.

If there's no off flavours (oxidation often gives a taste reminiscent of sherry), then it'd probably be better to stabilise it (sulphite and sorbate) first, then back sweeten to whatever level you like (use a hydrometer - I make mine about 1.010 to 1.015 a.k.a. medium sweet). I like to use honey, so by adding the back sweetening before it's clear, if the honey did cause a haze, I wouldn't notice it and the haze either drops out naturally, or I add finings if I'm impatient.

If you're gonna use something other than honey to back sweeten, then you can usually clear it first.

Oh, and it's probably worth checking it with a hydrometer to make sure it's finished it's ferment.

Once it's back sweetened and cleared, I like to age my meads for a minimum of 6 months, generally a year plus. So it's up to you whether you want to bulk age it (if you've enough glass to keep it in) or whether you want to get it bottled.

You don't mention what size the batch was, but it might be feasible to have some bottled as dry and some back sweetened.....

regards

fatbloke
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? weirdboy Mead Forum 42 07-08-2016 04:54 AM
Bottling mead - Caps vs Corking mead - either method superior? WinsomeLass Mead Forum 39 03-24-2016 09:58 PM
Stark Raven Mead (burnt honey mead attempt) machinelf Mead Forum 65 09-06-2015 08:47 PM
Mead Judging - Question about sweet traditional mead jezter6 Mead Forum 5 01-20-2014 05:00 PM
Pomegranate Orange pineapple mead! (also known as the oh, I might as well mead.) funkapottomous Mead Forum 3 05-24-2010 05:45 PM


Forum Jump