Psychlopath
Member
After four batches, five gallons each, of "JOAM," I felt confidant enough to make this recipe.
Under the guidance of my local homebrew shop, I used a (Now unknown) Champagne yeast and provided yeast nutrient for 5 days. Since then, it has been aging in a closet.
That was back in January.
Today was a tasting day, and it was bad. The mead was beautifully clear and amber colored, but the flavor reminded me of how an old book smells. Heavy, bordering on bitter with a very strong raisin tone. Completely offensive garbage.
I did a search and found "Sour mead," "bitter mead," and "cloudy mead," but nothing that I connected to what I had today.
What are my options here? I feel like its salvageable, but I'm just not using the right search terms to figure it out. What can I do to make it more palatable?
Under the guidance of my local homebrew shop, I used a (Now unknown) Champagne yeast and provided yeast nutrient for 5 days. Since then, it has been aging in a closet.
That was back in January.
Today was a tasting day, and it was bad. The mead was beautifully clear and amber colored, but the flavor reminded me of how an old book smells. Heavy, bordering on bitter with a very strong raisin tone. Completely offensive garbage.
I did a search and found "Sour mead," "bitter mead," and "cloudy mead," but nothing that I connected to what I had today.
What are my options here? I feel like its salvageable, but I'm just not using the right search terms to figure it out. What can I do to make it more palatable?