Question about my melomels

[Zakk Linton]

I made a strawberry Mead turned out very strong but didn't have much taste of the strawberry so I back sweetened with more strawberries and I let it sit for some time I tried some the other day and it tasted like rubbing alcohol kind of is that normal? It was my first attempt at this and I'm a newbie.

 

[Shine0n]

What was the og/fg?
fruit in primary ?
yeast used?
Did you use nutrients and degas? If so what were they and what protocols did you follow?
Sorry all questions but you didn't give up the info.

 

[bernardsmith]

Hi Zakk - when a mead tastes like rubbing alcohol that usually suggests that you have made a number of related mistakes. These include:
Fermenting at too high a temperature;
Asking the yeast to ferment too much sugar too quickly
Not providing the yeast with enough nutrients

What you have asked the yeast to do is create fusel alcohols rather than ethanol. Fusels can break down over time.. a long time...but it is far easier to avoid fusels (by fermenting at the lower temperatures the yeast prefer; by creating conditions that don't stress the yeast) than to hope that time will repair the problem...

 

[bernardsmith]

Hi Zakk - when a mead tastes like rubbing alcohol that usually suggests that you have made a number of related mistakes. These include:
Fermenting at too high a temperature;
Asking the yeast to ferment too much sugar
Not providing the yeast with enough nutrients

What you have asked the yeast to do is create fusel alcohols rather than ethanol. Fusels can break down over time.. a long time...

 

[GeneDaniels1963]

Zakk,

I made a blackberry mead last year. Tasted awful. Not quite rubbing alcohol, but way too hot tasting. I was so disappointed. But now 12 months later I decided to try it again, and it was absolutely delightful! I could not believe how much difference a year made.

Now I have hope for my JAOM. I made a gal of it the same time, and likewise it was awful when it was young. But now I am thinking I may open some of it soon.

 

[JimRausch]

Plus, if it wasn't finished fermenting to the limit of the yeast used, and/or you didn't do something to inhibit fermentation, then when you added the additional strawberries, you just added some more fermentables. Bumped up the ABV, and blew off any flavor/aroma.
If your SG is at a finished range, then chill it, stabilize with camden and sorbate, then try adding strawberry to taste. Plus as stated above, time heals all(most anyways) wounds. By time, think about 1 year or more.

 

[Zakk Linton]

Hi Zakk - when a mead tastes like rubbing alcohol that usually suggests that you have made a number of related mistakes. These include:
Fermenting at too high a temperature;
Asking the yeast to ferment too much sugar too quickly
Not providing the yeast with enough nutrients

What you have asked the yeast to do is create fusel alcohols rather than ethanol. Fusels can break down over time.. a long time...but it is far easier to avoid fusels (by fermenting at the lower temperatures the yeast prefer; by creating conditions that don't stress the yeast) than to hope that time will repair the problem...

Ok so

Hi Zakk - when a mead tastes like rubbing alcohol that usually suggests that you have made a number of related mistakes. These include:
Fermenting at too high a temperature;
Asking the yeast to ferment too much sugar too quickly
Not providing the yeast with enough nutrients

What you have asked the yeast to do is create fusel alcohols rather than ethanol. Fusels can break down over time.. a long time...but it is far easier to avoid fusels (by fermenting at the lower temperatures the yeast prefer; by creating conditions that don't stress the yeast) than to hope that time will repair the problem...

So I'm going to guess what your saying is right 100% is it safe tho?

 

[Zakk Linton]

Plus, if it wasn't finished fermenting to the limit of the yeast used, and/or you didn't do something to inhibit fermentation, then when you added the additional strawberries, you just added some more fermentables. Bumped up the ABV, and blew off any flavor/aroma.
If your SG is at a finished range, then chill it, stabilize with camden and sorbate, then try adding strawberry to taste. Plus as stated above, time heals all(most anyways) wounds. By time, think about 1 year or more.

I back sweetened it cuz there was no flavor or Aroma of the strawberries, and I stabilized it then back sweetened it so I don't think I would have to worry about fermentables would I?

 

[JimRausch]

I back sweetened it cuz there was no flavor or Aroma of the strawberries, and I stabilized it then back sweetened it so I don't think I would have to worry about fermentables would I?

How did you stabilize it?

 

[Zakk Linton]

How did you stabilize it?

camben and sorbate

 

[JimRausch]

camben and sorbate

Ok, then you appropriately stopped the fermentation. Good step 1.
My next thought is that what we perceive as 'fruit flavor' is mostly sugar. And sugar is fermented out. So, adding back sweetner (either a natural sugar or xylitol) after you have stabilized may get you back some of the fruit flavor. From what I have read, strawberry flavor is very subtle and hard to retain, so I believe you're not alone. Good luck!

 

[SKBugs]

Also I think strawberries aren't a great choice for melomels. I think you need almost double the amount for other berries to get any flavor. Also in the primary may also suggest more of the flavor is lost as the fermentation occurs. Not sure why tho.

 

[Zakk Linton]

Also I think strawberries aren't a great choice for melomels. I think you need almost double the amount for other berries to get any flavor. Also in the primary may also suggest more of the flavor is lost as the fermentation occurs. Not sure why tho.

Yea I noticed after I back sweetened it was more noticeable of a taste but putting it in during the primary didn't do much. I'm sure my problem was the temp was to high for the yeast/fermentation. Cause I just got done with another normal batch and it did it to.

 

[SKBugs]

Temp control is crucial. 60 - 68 is ideal I suspect.

 

[Zakk Linton]

Temp control is crucial. 60 - 68 is ideal I suspect.

gotcha yea from what I can tell it was the temp