Mead Diaries #2
To more clearly delineate my mead related posts from my other related posts I've decided to simply title each as "Mead Diaries #X".
Anyway, this is the end of week 1 for Meadtoberfest and Frankenmead. And surprising things have happened. At least for Frankenmead. First is, primary fermentation was basically complete after about 5 days. I expected this one to take less, but not that much less. But then, I've never tried anything with low a potential ABV so I don't really know what I should have expected. EVERY mead recipe I've regardless of potential ABV has said 2 weeks. So I was thinking it wouldn't slow down that much until maybe the middle of this week.
But, there is potentially bad news. It smells AWFUL. With the lower ABV and cut corners I knew I was increasing the odds of making my first bad batch. I'm not sure whether it is spoiled or not, but I've decided to give it until the next racking to make my determination. I took a quick sip and it didn't taste nearly as bad as it smells. So, I racked it onto more Apple Cider. This should (and has) started a bit of a secondary fermentation. Adding product I know is pasteurized and not spoiled that also added more sugars means that if it isn't already spoiled, it should have a better chance of being drinkable in the end.
Honestly though. A part of me is hoping it is spoiled. If it isn't, I'm concerned my other mead will smell just as bad. If it is spoiled, that at least explains away the smell. And this was a bonus batch that was more experimentation than anything. If this batch does end up down the drain, I'll still probably try this again next time around, but I will either be using store bought water or pasteurizing the must beforehand.
All that being said, I finished racking yesterday and the while there is still some fermentation going on and it is far from crystal clear, it has cleared up immensely. I can, with the light on, see a rough outline of my hand through it. There is also already a lot of sediment on the bottom.
With the rate this one is going, it'll probably be ready to rack again next weekend. By then I shouldn't hopefully know whether or not I want to keep it.
Meadtoberfest on the other hand is still going along. Fermentation has slowed down to about one bubble every 5 second. So, still not slow enough to bother with putting into a secondary fermenter. When I do, I will be topping that one up with more Apple Cider as well. I know this kind of messes with my ABV values, but since I use glass carboys for both primary and secondary fermentation I tend to leave extra airspace during primary fermentation that I don't want in there once it goes to secondary.
For both meads, if I decide to keep both, I'll probably add sorbate to both when secondary fermentation has basically come to a complete stop. Then, depending on how much sediment they are sitting on either bulk age in the same bottle, or transfer to a new one.
That is the plan, at least for now.
Anyway, this is the end of week 1 for Meadtoberfest and Frankenmead. And surprising things have happened. At least for Frankenmead. First is, primary fermentation was basically complete after about 5 days. I expected this one to take less, but not that much less. But then, I've never tried anything with low a potential ABV so I don't really know what I should have expected. EVERY mead recipe I've regardless of potential ABV has said 2 weeks. So I was thinking it wouldn't slow down that much until maybe the middle of this week.
But, there is potentially bad news. It smells AWFUL. With the lower ABV and cut corners I knew I was increasing the odds of making my first bad batch. I'm not sure whether it is spoiled or not, but I've decided to give it until the next racking to make my determination. I took a quick sip and it didn't taste nearly as bad as it smells. So, I racked it onto more Apple Cider. This should (and has) started a bit of a secondary fermentation. Adding product I know is pasteurized and not spoiled that also added more sugars means that if it isn't already spoiled, it should have a better chance of being drinkable in the end.
Honestly though. A part of me is hoping it is spoiled. If it isn't, I'm concerned my other mead will smell just as bad. If it is spoiled, that at least explains away the smell. And this was a bonus batch that was more experimentation than anything. If this batch does end up down the drain, I'll still probably try this again next time around, but I will either be using store bought water or pasteurizing the must beforehand.
All that being said, I finished racking yesterday and the while there is still some fermentation going on and it is far from crystal clear, it has cleared up immensely. I can, with the light on, see a rough outline of my hand through it. There is also already a lot of sediment on the bottom.
With the rate this one is going, it'll probably be ready to rack again next weekend. By then I shouldn't hopefully know whether or not I want to keep it.
Meadtoberfest on the other hand is still going along. Fermentation has slowed down to about one bubble every 5 second. So, still not slow enough to bother with putting into a secondary fermenter. When I do, I will be topping that one up with more Apple Cider as well. I know this kind of messes with my ABV values, but since I use glass carboys for both primary and secondary fermentation I tend to leave extra airspace during primary fermentation that I don't want in there once it goes to secondary.
For both meads, if I decide to keep both, I'll probably add sorbate to both when secondary fermentation has basically come to a complete stop. Then, depending on how much sediment they are sitting on either bulk age in the same bottle, or transfer to a new one.
That is the plan, at least for now.
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