IJesusChrist
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- Joined
- Apr 3, 2013
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Hi Everyone,
I hope this sub-forum is a good choice for the topic.
I've made some mead and cyser recently. I won't go into the whole ingredients list, unless someone asks but here is the situation:
After about 2 weeks of fermentation, the FG was hit (~1.000). I tasted both the Cyser and the mead (BOMM for those familiar), and although the cyser was bland (as dry ciders tend to be), the BOMM was a delicate white wine flavor. Nearly drinkable, but had too much bread/yeast flavor. There were no signs of worrisome off flavors, and the texture was great.
I added super kleer, at day 14, and both cleared significantly at day 17. On day 17, I racked both off the lees and trub on to
~1/2 tsp Na metabisulfite ~2.5 tsp K sorbate per 5 gallons.
I've tasted 24 hours after both treatments, and the taste is not good:
1. There is a prickley-ness on the tongue, like small needles. It doesn't hurt, but stings and is noticeable.
2. After swallowing, and no flavor remains, there seems to be a 'coat' across the tongue, the same feeling after burning the mouth after biting something hot - it seems the drink is killing my taste buds?
3. There is a very slight sour taste that wasn't present before, almost pungent but not quite. It's very faint, but unfavorable completely, almost puke-smelling.
Is there any thoughts on this at all? This seems to be present in quite a few of my finished brews now and I think I can finally point the finger at my stabilizing agents (or the superkleer?!), but I have no idea how to make sense of it.
My first idea is to see if anyone else tastes this or if I'm an anomaly.
Beyond that, I'm unsure. ANY HELP IS APPRECIATED as I'm afraid to brew until this is resolved!
I hope this sub-forum is a good choice for the topic.
I've made some mead and cyser recently. I won't go into the whole ingredients list, unless someone asks but here is the situation:
After about 2 weeks of fermentation, the FG was hit (~1.000). I tasted both the Cyser and the mead (BOMM for those familiar), and although the cyser was bland (as dry ciders tend to be), the BOMM was a delicate white wine flavor. Nearly drinkable, but had too much bread/yeast flavor. There were no signs of worrisome off flavors, and the texture was great.
I added super kleer, at day 14, and both cleared significantly at day 17. On day 17, I racked both off the lees and trub on to
~1/2 tsp Na metabisulfite ~2.5 tsp K sorbate per 5 gallons.
I've tasted 24 hours after both treatments, and the taste is not good:
1. There is a prickley-ness on the tongue, like small needles. It doesn't hurt, but stings and is noticeable.
2. After swallowing, and no flavor remains, there seems to be a 'coat' across the tongue, the same feeling after burning the mouth after biting something hot - it seems the drink is killing my taste buds?
3. There is a very slight sour taste that wasn't present before, almost pungent but not quite. It's very faint, but unfavorable completely, almost puke-smelling.
Is there any thoughts on this at all? This seems to be present in quite a few of my finished brews now and I think I can finally point the finger at my stabilizing agents (or the superkleer?!), but I have no idea how to make sense of it.
My first idea is to see if anyone else tastes this or if I'm an anomaly.
Beyond that, I'm unsure. ANY HELP IS APPRECIATED as I'm afraid to brew until this is resolved!