Coldbreak Brewing Giveaway - Winners Drawn!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > "yeasty" taste in my first batch
Reply
 
Thread Tools
Old 02-14-2012, 02:49 PM   #1
yourbartender
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 4
Default "yeasty" taste in my first batch

Just bottles my first 5 gallon batch of mead, it's the simple honey, water and yeast recipe. When I tried the mead for the first time, it was almost like drinking liquid yeast. I don't think it's terrible but I'm not sure it's supposed to taste so much like yeast. Any suggestions on what might have happened and/or what I should do differently next time?


yourbartender is offline
 
Reply With Quote
Old 02-14-2012, 02:57 PM   #2
Insomniac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Oxford, UK
Posts: 684
Liked 6 Times on 6 Posts

Default

We're going to need more info. Exact recipe, yeast used, any gravity reading you took and how long ago it was started. Has it been racked prior to bottling? If so how many times? Was it completely clear before being bottled?

My guess would be that if it tastes yeasty then it still has yeast in it and was probably a bit early to be bottling it. If that is the case then you will probably find that the yeast eventually settles out in the bottom of the bottle, or if it's not actually finished fermenting you are also risking exploding bottles, though without more details it's hard to comment.


Insomniac is offline
 
Reply With Quote
Old 02-14-2012, 03:22 PM   #3
Sharkman20
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Sacramento, CA
Posts: 226
Liked 11 Times on 9 Posts
Likes Given: 1

Default

If fermentation is complete, you can try cold crashing it for a couple weeks and re-racking it. This should help any yeast still in suspsnsion to drop out.
Sharkman20 is offline
 
Reply With Quote
Old 02-14-2012, 09:40 PM   #4
yourbartender
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 4
Default

I used 15lbs of clover honey, about 4 gallons of distilled water, lalvin d 47 yeast, i used yeast nutrient and energizer (no boil). I Didn't take any gravity readings, I let it age for 2 months. I racked it from the ferminting bucket to a glass carboy, and the to the bottles. I waited 2 weeks rack from the bucket to carboy and a little over 6 weeks till I bottled it. The mead was not clear when I pulled racked it. I did apply sorbate 2 days before I bottled. And I apologize for lack of knowledge/terminology, very new to this
yourbartender is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS