I am having bad luck on my last 2 batches of mead. I have been using Wyeast Sweet Mead and white labs sweet mead yeast. They were made Feb 16th. I moved to secondary 2 weeks ago. No signs of infection. But wow a fusel alcohol smell and taste. They have been in a unused bathroom in basement set to around 68 -70 during this winter spell. Am I too warm at that temp. Or is just too young of a mead at this time. I have had one good batch with no fusel taste in the last three.
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MarshmallowBlue
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Absolutely. Unless you made the batch with 1.5 lbs per gallon of honey or less. So your ferment will be at a higher temp than what the room temp is as yeast creates heat when it's fermenting (maybe a few degrees). So 73 doesn't sound too bad but I dont have experience with those yeasts.
But yeah, you need to age those at least another 4-5 months. You'll have a better mead and you'll thank yourself later the longer you wait.
But yeah, you need to age those at least another 4-5 months. You'll have a better mead and you'll thank yourself later the longer you wait.
Checking out yeast temps. They show 65-75 recommended range. I never remember seeing my carboy sticky temp typically at 68. I check all my fermentation daily before work.
my only thought is to start staggered nutrients, none of my recipe s have recommended it yet.
my only thought is to start staggered nutrients, none of my recipe s have recommended it yet.
IJesusChrist
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probably a poor yeast choice... I've never heard of anyone actually using 'mead' yeasts.
MarshmallowBlue
Well-Known Member
I've heard of people using them... Successfully is another story. They're known for being pretty anal and sticking. Do you have starting / current gravity, that will determine if SNA will still be useful or not.
fatbloke
Well-Known Member
Whereas I've read of plenty of people using them successfully - with only the Wyeast sweet mead (4184 I think it is) being problematic. I certainly wouldn't bother with it again.....
MarshmallowBlue
Well-Known Member
true, And I guess we can really say this about ANY yeast. A mead without some kind of nutrients is prone to sticking anyways.
