Gentle Jesus
Active Member
- Joined
- Apr 9, 2018
- Messages
- 35
- Reaction score
- 7
Hello,
I have recently started making mead because of the mead BOMM recipe due to the quick turn around time, however I was not successful in this endeavor and cannot figure out why. I have come here seeking the assistance on the issue in hopes of getting it resolved. Here is the link to the official mead BOMM recipe:
https://denardbrewing.com/blog/post/brays-one-month-mead/
I have followed this recipe using the 6a (Old Staggered Nutrient Protocol) path, and have been following it exactly.
Problem:
- After final gravity is attained ( just pushing 10 days ) there is a noticeable odor and taste of corn (potentially DMS). Taste and smell is fine up until final gravity is achieved.
Attempts to resolve the solution that have not been successful in eliminating, or even mitigating the corn smell/taste:
- Have been using Iodine solution to rinse and prepare carboys.
- Have used different varieties and brands of pasteurized honey.
- Have used different strains and brands of yeast.
- Have pitched enough healthy yeast into carboy.
- Have avoided higher temperatures ( >75F ).
- Sanitized all equipment that is used to pour nutrient additions into carboy.
Despite measures taken to ensure no contamination, the corn (maybe DMS) smell persists. As a result I have put mead making to a halt sadly. What do you think the problem is? Potential DAP off flavors?
I have recently started making mead because of the mead BOMM recipe due to the quick turn around time, however I was not successful in this endeavor and cannot figure out why. I have come here seeking the assistance on the issue in hopes of getting it resolved. Here is the link to the official mead BOMM recipe:
https://denardbrewing.com/blog/post/brays-one-month-mead/
I have followed this recipe using the 6a (Old Staggered Nutrient Protocol) path, and have been following it exactly.
Problem:
- After final gravity is attained ( just pushing 10 days ) there is a noticeable odor and taste of corn (potentially DMS). Taste and smell is fine up until final gravity is achieved.
Attempts to resolve the solution that have not been successful in eliminating, or even mitigating the corn smell/taste:
- Have been using Iodine solution to rinse and prepare carboys.
- Have used different varieties and brands of pasteurized honey.
- Have used different strains and brands of yeast.
- Have pitched enough healthy yeast into carboy.
- Have avoided higher temperatures ( >75F ).
- Sanitized all equipment that is used to pour nutrient additions into carboy.
Despite measures taken to ensure no contamination, the corn (maybe DMS) smell persists. As a result I have put mead making to a halt sadly. What do you think the problem is? Potential DAP off flavors?