Recent content by Sean75

It is a gamble, what’s the saying? Something about throwing good money after bad. My other concern is I’ve added sorbate and Camden to these batches and I wouldn’t want that to kill a good fermentation in a new batch. I’ve read about free vs bound sulfites and that fruit will bind up a lot...

Y eah I’m going to get one. And yeah it’s a repeat but it’s hard to look at 4 gallons of mead and just shrug your shoulders. And this time I think we figured it out.

I just googled the flavor of Potassium Bicarbonate. Here’s what came right up. “Potassium bicarbonate, KHCO3, is an odorless white powder that tastes slightly salty with a bitter aftertaste.“ Haha SOAB. GD. Ok, that’s 4 gallons and over $100 worth of supplies and hours of labor. Undone by a few...

Another possibility is excessive nutrients. For a 3 gallon batch I used Fermex - 3 tsp split over 3 days Yeast Energizer - 3 tsp split over 3 days Think that was too much?

I did taste the Pot Bicarb and it was just salty, didn’t get any other flavors. Also, I didn’t add nutrients past 9% abv.

Good point. I’ll check it out. Nutrients are ok to taste right? Gonna go ahead pass on the Starsan.

Posted above

PH was 3.35 and I added 3/4 tsp, next day it was still low at 3.41 so I added 1 tsp and then it was 3.6. Do you think those additions did it?

Good to know. I taste and distribute wine and spirits for a living and do beer judging and am a spirit judge for a trade magazine. I. Pretty good at tasting and getting it right. I don’t think this is a quirk with my sense of taste. I mean, a crushed aspirin flavor s hard for anyone to miss.

Could be my process. Used a regular fermenting bucket, don’t know anything about the honey except it’s 100% raw unfiltered local wildflower that I got from by brew store which is very reputable

First of all, thanks for helping me sort this out. For brevity I’ll just show my first D47 mead and see if you notice anything off. 3 gallons Poland Spring 12 lbs raw unfiltered wildflower 1 packet D47 1 tsp Fermex 1 tsp Yeast Energizer OG 1.107 Degassed/aerated and staggered nutrient...

Do all traditional mead have a bitter finish? I’ll have my wife taste it but there’s no way this is just some kind of finicky pickiness on my part. This is a strong flavor that no one could miss. Crushed Aspirin. You’re not gonna miss that.

Sounds good. Then where is that bitter finish coming from? My traditionals are near-undrinkable and I’m sure Moonlight Meadery knows what they’re doing - why would they allow their product to have such a dominant Off-note?

Ive made three batches and every one has developed a bitter finish, right on the end it hits and leaves a crushed aspirin flavor that lingers. It’s so strong with the two traditionals that unless it ages out I’d consider them undrinkable. So far, with age it gets a little better but doesn’t seem...

I knew I used too much. Ugh. Thanks though! Live and learn.