John Long
Well-Known Member
I brewed Nero's Ancient Mead back in July then racked and bottled recently.
The ABV is pretty high, about 9-10%. There is a very very strong aroma of banana. The sweetness is null and the body is dry as I intended.
What could have caused the strong banana ester? (Am I using that term correctly?)
I used Flor Sherry Yeast WLP700 and raw honey. One possible problem is I didn't strain the cinnamon sticks or raisins; they sat through the 30 day primary.
Thanks for any ideas.
The ABV is pretty high, about 9-10%. There is a very very strong aroma of banana. The sweetness is null and the body is dry as I intended.
What could have caused the strong banana ester? (Am I using that term correctly?)
I used Flor Sherry Yeast WLP700 and raw honey. One possible problem is I didn't strain the cinnamon sticks or raisins; they sat through the 30 day primary.
Thanks for any ideas.