Insomniac
Well-Known Member
Last July I found some rather funky Tropical Mead from the Zambian rain forrests that I figured had to be worth a try.
I used 4lb of the honey in a 5 litre batch and while I don't remember if I took an FG, as far as my taste buds are concerned it's dry.
As it was a 5 litre batch I had a little bit left after bottling which I put in a small plastic bottle (squished to reduce head space) and left it at the back of the fridge.
Today I gave it a try, not nice. It's not off, no vinigar or oxidised flavours as such, it's a bit smokey but other than that hard to discribe, either way its a flavour that came across in the original honey, but with no sugar to cover it up it completely overpowers it. I didn't bother finishing the tiny sample I poured.
So, any thoughts on what to do with it? I figure my best bet is to put it back into a fermentor, stabalise (dont think I bothered before because it was dry) and back sweeten with something that will fit or cover the current flavour. I currently have Rasperries, strawberries and chilli's on the fruit end and a selection of honeys I can use, though I don't mind going to the supermarket if anyone thinks of something that would work.
P.S. I know FB made a mead with the same honey, have you tried it, do you have the same opinion of it as me?
Cheers!
I used 4lb of the honey in a 5 litre batch and while I don't remember if I took an FG, as far as my taste buds are concerned it's dry.
As it was a 5 litre batch I had a little bit left after bottling which I put in a small plastic bottle (squished to reduce head space) and left it at the back of the fridge.
Today I gave it a try, not nice. It's not off, no vinigar or oxidised flavours as such, it's a bit smokey but other than that hard to discribe, either way its a flavour that came across in the original honey, but with no sugar to cover it up it completely overpowers it. I didn't bother finishing the tiny sample I poured.
So, any thoughts on what to do with it? I figure my best bet is to put it back into a fermentor, stabalise (dont think I bothered before because it was dry) and back sweeten with something that will fit or cover the current flavour. I currently have Rasperries, strawberries and chilli's on the fruit end and a selection of honeys I can use, though I don't mind going to the supermarket if anyone thinks of something that would work.
P.S. I know FB made a mead with the same honey, have you tried it, do you have the same opinion of it as me?
Cheers!