vikingchick
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- Jun 13, 2015
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So I started my first batch of mead on January 16, 2015 and it is now June 13, racking day. I wasn't comfortable racking earlier because I lived in a really moldy house and didn't want to contaminate, so I waited til I moved. It also went through lots of temp changes b/c my house was drafty with unreliable heaters that would randomly turn on, making the room 75 degrees (ish), or as soon as they turned off it would get down to the high 50s.
Long story short, it's been fermenting for 5 mos now and I tested the gravity today. Perfect 0%!! However, the mead was really cloudy even though I drew my sample from the top, careful not to disturb sediment. I tasted it and so did my bf and it was super acidic and alcoholic tasting (like somewhere between wine and spirits), with a yeasty, bready-tasing finish. I'd really hate to throw it out.
Do you think I messed up and contaminated it or did something wrong with the yeast and nutrient? Do you think it is safe to rack and let age to see if it mellows out? (I don't anticipate bottling it any time soon). Answers much appreciated, thanks!
Long story short, it's been fermenting for 5 mos now and I tested the gravity today. Perfect 0%!! However, the mead was really cloudy even though I drew my sample from the top, careful not to disturb sediment. I tasted it and so did my bf and it was super acidic and alcoholic tasting (like somewhere between wine and spirits), with a yeasty, bready-tasing finish. I'd really hate to throw it out.
Do you think I messed up and contaminated it or did something wrong with the yeast and nutrient? Do you think it is safe to rack and let age to see if it mellows out? (I don't anticipate bottling it any time soon). Answers much appreciated, thanks!