SatiricalPuma
Active Member
- Joined
- Sep 16, 2013
- Messages
- 31
- Reaction score
- 1
Batch 1:
1 gallon batch
3.2 lbs wildflower honey (scaled down from 16 lbs in 5 gal batch)
OG = 1.127
FG = 1.000
Lavlin 71b, staggered GoFerm/Fermaid K additions
Batch 2:
1 gallon batch
2.6 lbs wildflower honey (scaled down from 12 lbs in 5 gal batch)
OG = 1.095
FG = 0.995
Lavlin 71b, staggered GoFerm/Fermaid K additions
I just transferred 4 1-gallon batches of mead to secondary, 2 of which (described above) tasted very flat and lifeless (tasted my sample for SG reading). The other two had higher FGs of 1.030 and 1.040 due to higher OGs (one was a cyser, the other used more honey) and they tasted wonderful upon transfer.
These are my first batches, so perhaps this is a n00b question but do dry meads typically taste particularly strange early? I know I shouldn't expect the mead to taste anywhere close the finished product so early but can someone describe generally what I should expect the mead to taste like at this point? I wouldnt quite describe these batches as carboardy but the taste is close enough that it has me thinking about oxidation.
Thanks!
1 gallon batch
3.2 lbs wildflower honey (scaled down from 16 lbs in 5 gal batch)
OG = 1.127
FG = 1.000
Lavlin 71b, staggered GoFerm/Fermaid K additions
Batch 2:
1 gallon batch
2.6 lbs wildflower honey (scaled down from 12 lbs in 5 gal batch)
OG = 1.095
FG = 0.995
Lavlin 71b, staggered GoFerm/Fermaid K additions
I just transferred 4 1-gallon batches of mead to secondary, 2 of which (described above) tasted very flat and lifeless (tasted my sample for SG reading). The other two had higher FGs of 1.030 and 1.040 due to higher OGs (one was a cyser, the other used more honey) and they tasted wonderful upon transfer.
These are my first batches, so perhaps this is a n00b question but do dry meads typically taste particularly strange early? I know I shouldn't expect the mead to taste anywhere close the finished product so early but can someone describe generally what I should expect the mead to taste like at this point? I wouldnt quite describe these batches as carboardy but the taste is close enough that it has me thinking about oxidation.
Thanks!