Fusel in Mead, anything to do at this point?

[landwaster]

Just bottled x5 1-gallon batches of mead from different honey varietals. Used D47 at a high temp without knowing about it and fusel (local brewstore guy had recommended it). The 3 lighter honey batches are almost undrinkable, and the other 2 darker ones are decent but still have that slight fusel taste. Is there anything to do at this point other than give them time?

 

[Kdog22]

Give it time to age and mellow out. You can't really judge the final product at bottling time. Try out a bottle after it's at least 8 months old. You'll be suprised and how much the flavors will change for the better. My first 2 meads I made, I used premier cuvee and when I bottled them, they tasted a bit like rocket fuel. I had also fermented at higher temps than I should have. After the 8 months mark, they had both turned drinkable and are only getting better with time. I'm letting them both age to a full year before I crack open another bottle. That alcohol bite will mellow out over time.

In the meantime, go ahead and get another couple batches going. Gotta keep that pipeline flowing!

 

[MarshmallowBlue]

Yeah it needs age. Most it will age out and some sweetness will come back, but don't be impatient. It may take upwards of a year.

Like Kdog says, don't get discouraged and just keep making more. Maybe try a hydromel so you have something ready faster.

 

[landwaster]

The thing is, they've already aged a year in the gallon jugs, so I guess I should let them age more in the bottle?

 

[The_Bishop]

Leave them in the gallon jugs if you can.

In the future, avoid D-47. It's a touchy yeast that gives poor results if you don't keep it happy. I like K1V-1116.

 

[MarshmallowBlue]

D-47 is good as long as you're able to keep it under 70. It's a good winter yeast.

 

[On-target]

I have had very good results with d-47. Use it in the conditions it likes and it will make very good mead.

 

[fatbloke]

D47 ? It does indeed make a decent mead subject to temp control.

Yet I find it to give a more wine-like character if the mead is dry. Hence I either back sweeten to medium or don't use it. I prefer D21 and K1-V1116........

And yes, for D47 batches that were too warm and develop fusels, time is the cure but its been known to take a number of years too mellow.......