Just tried this for the first time. After 5 months, this tastes like hooch with a yeasty aftertaste. In other words terrible!
Just tried this for the first time. After 5 months, this tastes like hooch with a yeasty aftertaste. In other words terrible!
did you not rack it to a secondary, kill fermentation, and then backsweeten? thats what this sounds like
You messed something up obviously. I made this twice in past 2 months. One exactly per recipe and second - fortified (16% ABV) version. Both are nice, pleasant and very drinkable after a month only! I can't imagine how good this will be at 6-12 months.
Just tried this for the first time. After 5 months, this tastes like hooch with a yeasty aftertaste. In other words terrible!
I'm not sure what I would have messed up. It was pretty easy to follow the directions exactly.
may be you just don't like mead? Did you make other recipes? This one was my first one. I tried commercial mead from the store and it was ok. JQGM is really good right after fermentation without any aging. At least to my taste
I have a batch of this o' brewing. I added the potassium sorbate about a week ago and Im still getting activity on the airlock. I used the amount directed on the bottle - 1 Tsp per gallon.
I did not use the campden tablet because dood at my LHBS said that it was not necessary. Any thoughs? Id hate to have bottle bombs.
Did you wait to add the potassium sorbate until the fermentation was completed? Don't take my word to the bank, but I was told to wait to add the sorbate/campden until fermentation was done.
Update: 23 days later. My fermentation has slowed down considerably, but it's still going about once every 20 seconds.
Racked it over to secondary. Fermentation seems to have started up again The aroma from the air lock smells much better than before though. I guess I kinda screwed this recipe up. Ill add a bit more potassium sorbate to the bottling bucket along with the back sweetening grape juice + honey.
Maybe I should add the potassium sorbate a few days before bottling? any thoughts? Is it bad to add too much potassium sorbate? I already used the directed amount. Thanks in advance.
hbhudy said:Any reason you could not add about 1# of frozen fruit? I was thinking a fruit "medley" package would be a nice addition.
diablodawg said:I've had mine in primary for about two months, took a gravity reading and it was only 1.064! What are the recommendations for a stuck fermentation? I shook the crap out of it and nothing happened...
diablodawg said:Lavlin 118; the recommended yeast. Would too much swing temperature wise kill the yeast? It's in my closet where it goes from maybe 60-70 throughout the day.
diablodawg said:Lavlin 118; the recommended yeast. Would too much swing temperature wise kill the yeast? It's in my closet where it goes from maybe 60-70 throughout the day.
Have you checked gravity again?
iamdaph said:My bad, I forgot to add balance water to make an even gallon (I used straight juice and honey). I just added enough water to make about 3/4 gallon. Hope it comes out well.
Mine never cleared so I cold crashed and bottled. There is still yeast falling out of suspension in the bottles now that I have them in the fridge again. Looks like ill be decanting the yeast off as I pour or filtering through cheesecloth or something. Might buy a filter with my next yeast order.
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