Search results

Heh, yeah...either that, or someone commenting that the carrots tasted musty; only to find out the Oompa Loompas had a glory hole drilled in the wall...:off:

From the scene in Willy Wonka where everyone is licking the wall: "The strawberries taste like strawberries...and the schnozzberries taste like schnozzberries!" If they tasted like dingleberries then old Willy was one heck of a prankster LOLOL

I think they taste something like schnozz berries.

Oh well that's cool, then; I was afraid that too much nutrient at the start would keep the yeast from fermenting. I was planning to give it some more at around 1.075...thanks, y'all.

Before I start, let me say don't EVER mess with pitching your mead when you're tired. I started this batch yesterday evening (1 gallon), wound up about 1.5 gallons after adjusting my SG to 1.120. I rehydrated my yeast (K1V-1116) per instructions and before pitching, I aerated the poo out of...

Not within the next week, anyway LOL. Trying to source some ingredients right now. Just whenever you feel comfortable posting it is fine.

Well, it will mellow out with aging. Here's a link to a thread at gotmead that actually addresses what we're talking about http://www.gotmead.com/forum/showthread.php?p=134471&highlight=fusels+ec-1118#post134471...maybe it can help folks with future batches.

It also makes a difference what temp you fermented at; what you're tasting are fusels from (I think) fermenting at a higher temp...it'll age out eventually more than likely but I think you'll find if you keep your must at the temps recommended for the yeast you are using you'll wind up with a...

That's great...are you going to post the final recipe now?

Yep I agree with GinKings...aerate it 2 or 3 times a day if you can, until you hit the 2/3 sugar break. Them yeasties love oxygen, and since you pitched it dry it's going to take a few days to replicate. I think repitching at this point is way overkill...give it a few days.

Did you aerate the must before pitching? Also, did you make a yeast starter or pitch it dry?

If one were to enter this in a competition, how would you classify it..as a cyser, braggot, or mead?

Just let it bulk age for a while in a cool dark place before you bottle it up; it'll smooth out for you.

Oh yeah, forgot; if you are still noticing that rotten egg sulfur smell at all drop a sanitized penny in the must for a few days. Don't ask me why, but copper takes care of it.

No, you didn't screw the pooch by only aerating once...any flavors that were imparted (if any) will age out. You don't have to boil the blackberries or soak in vodka; just freeze, thaw and crush them a little bit before adding them to the must. Aerating makes the yeasties happy and degasses...

You shouldn't aerate after the 2/3 sugar break unless you want a hell of a lot of oxidation ... wouldn't think that'd taste too good either.

First 7 days or so, it is very important to aerate, aerate, aerate..those yeasties need that oxygen, and degasses your must. Once you get up to 2/3 sugar break stop with the aeration and start with the airlock. Freeze your blackberries, then thaw, put them in a mesh bag and crush them with...

Okay, so it's been a month and 4 days now....how'd the sample go? I'm making this bad boy next week.

Rack it into a carboy if you didn't throw it away; aging will help get rid of the bad smells and sour taste. I suspect that most of your problem was because you didn't aerate your must during primary....many folks do their primary fermentation in an open bucket with a clean towel over it...

Well, it looks amazing, and if it tastes anywhere close to what it looks like...whew! Thanks for the share, and congrats on the bronze.