Auger
Well-Known Member
I brewed my first batch of mead a few weeks ago. I'm kind of assuming I'm just being impatient, but I figured I'd ask. It is an orange-ginger mead, I cobbled the recipe together from a few different ones I found. OG was 1.082, left it in the primary for 4 weeks, racked to secondary over the weekend, SG is down to .995.
1) I used sodium metabisulfite to sanitize the honey. The mead now tastes and smells really sulfury. Is this something to be concerned about or will it age out?
2) The recipe I used called for 5oz of fresh grated ginger for a 5gal batch. I'm thinking it was a little overkill. The ginger flavor is very strong, the orange flavor is almost nonexistent.
Should I do anything at this point, or just be patient? My original intention was to bulk-age for about a year prior to bottling. I'm wondering if I should do a seconary addition of honey to bump up the gravity/alcohol a bit...it tastes a bit thin right now, but again that might be an aging issue.
1) I used sodium metabisulfite to sanitize the honey. The mead now tastes and smells really sulfury. Is this something to be concerned about or will it age out?
2) The recipe I used called for 5oz of fresh grated ginger for a 5gal batch. I'm thinking it was a little overkill. The ginger flavor is very strong, the orange flavor is almost nonexistent.
Should I do anything at this point, or just be patient? My original intention was to bulk-age for about a year prior to bottling. I'm wondering if I should do a seconary addition of honey to bump up the gravity/alcohol a bit...it tastes a bit thin right now, but again that might be an aging issue.