Zymurgrafi
Well-Known Member
okay, kidding aside.
I guess water quality is of an even greater importance to making mead than it is to beer?
I have never tasted mead. Only what I have tried to make. My first mead was last November. I have yet to try it. Bottled it in May. However the results of hydrometer samples along the way have been less than encouraging shall we say. Very harsh alcohol, yes I know time heals that...
But also band-aid(tm) flavors. I have made, hmmm let's see...
First one ginger mead, then a cyser, heather mead, traditional dry mead, heather braggot (heather was blossoming) and a barleywine braggot. All one gallon batches since this is quite experimental to me.
The ginger mead and cyser and heather mead are bottled. All were harsh and a bit band-aid(tm)y. The heather braggot was made I believe about the beginning of August (don't have my notes handy) I racked it once to get it of the blossoms and it was like AMBROSIA! I reracked today to get it of the remaining sediment and it tastes a bit sour. Had that problem once with heather ale as well. Perhaps it is the heather. The traditional dry mead and Barley wine braggot I also reracked today. The plain mead is similar with that bandage flavor, plus it has not cleared like the others, but that is another topic... The barleywine which was racked once before tasted nasty and not at all hoppy the first time. Now it is tasting better but super fruity?
Okay, thanks for reading all that. Guess I just need to be patient and make some more.
Here is the actual question...
Should I use another water source? I never use bleach, so the chlorophenols (which is what I believe I am tasting) must be from my water source?
I could buy bottled or I have discovered a natural spring I have access to.
I guess water quality is of an even greater importance to making mead than it is to beer?
I have never tasted mead. Only what I have tried to make. My first mead was last November. I have yet to try it. Bottled it in May. However the results of hydrometer samples along the way have been less than encouraging shall we say. Very harsh alcohol, yes I know time heals that...
But also band-aid(tm) flavors. I have made, hmmm let's see...
First one ginger mead, then a cyser, heather mead, traditional dry mead, heather braggot (heather was blossoming) and a barleywine braggot. All one gallon batches since this is quite experimental to me.
The ginger mead and cyser and heather mead are bottled. All were harsh and a bit band-aid(tm)y. The heather braggot was made I believe about the beginning of August (don't have my notes handy) I racked it once to get it of the blossoms and it was like AMBROSIA! I reracked today to get it of the remaining sediment and it tastes a bit sour. Had that problem once with heather ale as well. Perhaps it is the heather. The traditional dry mead and Barley wine braggot I also reracked today. The plain mead is similar with that bandage flavor, plus it has not cleared like the others, but that is another topic... The barleywine which was racked once before tasted nasty and not at all hoppy the first time. Now it is tasting better but super fruity?
Okay, thanks for reading all that. Guess I just need to be patient and make some more.
Here is the actual question...
Should I use another water source? I never use bleach, so the chlorophenols (which is what I believe I am tasting) must be from my water source?
I could buy bottled or I have discovered a natural spring I have access to.