mbrown121500
Member
So I just tasted my just most recent "experimental" batch of mead. It was suppose to be an orange and vanilla mead, but it tastes nothing like the intended flavors "orange nor vanilla", instead it tasted like straight alcohol (which is expected from a champagne yeast), with no flavors, literally ZERO flavors. The only taste is an acidic taste in the beginning and a slightly earthy aftertaste. Not bad, but unexpected, I can fix the alcohol taste, but confused about the acidic taste.
I have had bacteria infections before and most caused almost an immediate vomiting reaction, this doesn't have that. But it COULD be an infection, but I'm not sure.
Any ideas or thoughts would be a great help.
(rough recipe)
Distilled water
Yeast - Lavin EC-1118
local raw honey (brought up to 130 degrees prior to adding)
Vanilla Bean
Peaches from the local farmer's market (washed/peeled/sliced)
I have had bacteria infections before and most caused almost an immediate vomiting reaction, this doesn't have that. But it COULD be an infection, but I'm not sure.
Any ideas or thoughts would be a great help.
(rough recipe)
Distilled water
Yeast - Lavin EC-1118
local raw honey (brought up to 130 degrees prior to adding)
Vanilla Bean
Peaches from the local farmer's market (washed/peeled/sliced)