DaveVanO
Well-Known Member
I made a 1 gallon batch of mead, heres the recipe:
2.5 lbs clover honey
4oz fresh raspberries
4oz fresh blackberries
1 Juice of lemon
1 Juice of lime
1/2c Earl Grey Tea
Yeast: D47
Nutrient and Energizer
I made this on 1/18 and let it completely ferment. It stopped at 1.000 on ~1/24
On 1/26 I racked to secondary to clear. It cleared very fast without any finings or anything. On 1/29 it was completely cleared, And yesterday (2/4) I re-racked then bottled. When i took a taste. it was complete alcohol/yeast/fermentation flavor. And no hint of fruit or anything.
While it is aging in bottles, will the yeasty/alcohol flavor mellow out? I realize it is a young mead, but i figured it would have a small hint of fruit inside of it. I never stabilized the mead, so..after some aging would I be able to carb it?
Any suggestions to how I should backsweeten it? Then let it carb using the sugars from the backsweetening to carbonate. Or what I should have done different/still do?? Thanks for any insight.
-Dave
2.5 lbs clover honey
4oz fresh raspberries
4oz fresh blackberries
1 Juice of lemon
1 Juice of lime
1/2c Earl Grey Tea
Yeast: D47
Nutrient and Energizer
I made this on 1/18 and let it completely ferment. It stopped at 1.000 on ~1/24
On 1/26 I racked to secondary to clear. It cleared very fast without any finings or anything. On 1/29 it was completely cleared, And yesterday (2/4) I re-racked then bottled. When i took a taste. it was complete alcohol/yeast/fermentation flavor. And no hint of fruit or anything.
While it is aging in bottles, will the yeasty/alcohol flavor mellow out? I realize it is a young mead, but i figured it would have a small hint of fruit inside of it. I never stabilized the mead, so..after some aging would I be able to carb it?
Any suggestions to how I should backsweeten it? Then let it carb using the sugars from the backsweetening to carbonate. Or what I should have done different/still do?? Thanks for any insight.
-Dave