my mead smell wierd

[roy_d]

a week and a half ago i started making mead and because i live in a hot place i need to cool it down so the yeast could live, lately is was sick so i didnt changed ice (to cool the mead) for like two days and the yeast died.
today (right now really) i was about to put new yeast in the mead and i smelled the mead and it smell bad, is it normal for a mead during fermentation to smell bad? because i sanitize everything befor...

tnx for helping

 

[edues]

Check the SG on your mead. If it smells yeasty rack it so your mead don't pick up the flavor of the dead yeast.

 

[roy_d]

i dont know if it smells yeasty, i took a sample in a glass and i almost puked from the smell, but im kinda sick right now so i wanna puck anyway...

 

[Frognostic]

Does it smell like rotten eggs?

 

[roy_d]

it smells spicy and it burned my nose, i still wanna puck!
tnx for helping man

 

[Frognostic]

I think that hot and spicy smell could age out.

I had something similar with a buckwheat mead, it had a similar effect to inhaling the fumes from a sulfite solution.

Not sure what it is, could be esters or phenols. The yeast probably reacted to the high temperatures you described and started complaining.

But mead is notorious for being undrinkable young, requiring extensive ageing.

 

[roy_d]

wow, you are a huge help mate! i used putassion meta-bisulfite to sanitize everything and it is my first time thought, so waht should i do now?
rack the mead, throw the dead yeast and put a new yeast in there?

 

[edues]

Before you put new yeast in take an SG. I've had wines finish fast. If your SG is around 1.000 I wouldn't worry about adding more yeast. How hot of climate do you live in? I live in a cool climate since I don't have temp control I do wine by the season. And figure it will near ready to drink a year from whatever time. But a lot of ppl don't have the 4 distinct season option.

 

[roy_d]

well i live in israel and the temperatures can get up to 30 C ind the summer but in the winter its 16 C

 

[Yooper]

well i live in israel and the temperatures can get up to 30 C ind the summer but in the winter its 16 C

In order to kill yeast, you'd have to bring the mead to nearly boiling, or at least a simmer. Even in a hot climate, I doubt your house is 70C. The yeast is not dead- it's finished. The rotten smell can be from fermenting very hot, or from an ingredient used, and so on.

If you have some sediment in the bottom, siphon to a new vessel, top up, airlock and let sit in the coolest place you can find. It's probably not good because of the temperatures.