Todd Peterson
Well-Known Member
That is a great story. D47 and heat equals paint thinner in my experience. I’m glad your cursed batch is coming around. It’s visually appealing for sure.
Todd Peterson
Todd Peterson
That sounds like hell . But it seems like it turned out right and the brew looks BEAUTIFUL!! Probably in a year it’ll be mellowed and come back a year later I can’t even imagine what it will be like. I’ve had a few brews I’ve had trouble with that came out just fine but it’s part of being human and enjoying the hobby .Took the plunge and bottled up the gallon of cherry-vanilla melomel made last year after 14 months or so bulk-ageing. It's been a problem-case from start to finish - got caught in a 90-degree heatwave just after pitching a D47 yeast last year and had nowhere cool to move it to. Finished fermenting to about 14.5% ABV and 0.997 in 3 days in the bucket and was foul when it cleared. I didn't rack it more than once and chucked in a vanilla pod so it sat on that plus too much yeast fallout - and headroom. Thank goodness I didn't add more vanilla - it's very evident, but it didn't oxidize Nearly chucked it out - had a hot, almost chilli burn after all that time ageing. In moving and trying it, I'd whacked a bung on the demijohn instead of replacing the airlock and at some point it blew its bung (no doubt from degassing). But still wasn't showing any detectable signs of oxidation or vinegar-contamination.
Decided with nothing to lose to throw in a really good few slugs of smooth barrel-aged French brandy to make a feature of the hot taste, and added 2 caps of brewer's glycerine to try to help with the mouthfeel. Then slipped and managed to shake up the yeast again ... cue the 2-part liquid finings as I just wanted it bottled or down the drain by then ! Next day it was clear and ready to bottle but by this time I'd managed to flood the garage floor after overnight watering the garden above it a bit too hard and accidentally leaving the hose connector (which had burst open) near the wall behind the garage which pooled enough water to breach the damp-proof course.
Feeling cursed and sweeping out floodwater, I tried it - mouth-puckeringly dry, but silky-smooth and the 'hot' taste (and semblence of battery acid) had both entirely gone overnight. Hopefully they stay away ! I racked it onto Campden tablet and wine stabilizer with a generous swig of honeysuckle syrup made last year which brought the FG up to 1.000. It was still dry but at last actually drinkable (before you keel over from the hidden strength - I think you really need a mead-horn for this one). Leaving it on the D47 residue for so long had, however, left something of a 'yeasty' back-note I'm not keen on. It was into the half-bottles again and I'm going to forget about it for a couple of years plus I think. Hoping that yeasty background taste ages out and the vanilla subdues a bit so it's less 'adolescent', or it's going to end up making some local teenagers very merry indeed (our drinking age is 18 over here). On the plus it looks OK. There's always one batch which gives you a load of grief
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Took the plunge and bottled up the gallon of cherry-vanilla melomel made last year after 14 months or so bulk-ageing. It's been a problem-case from start to finish - got caught in a 90-degree heatwave just after pitching a D47 yeast last year and had nowhere cool to move it to. Finished fermenting to about 14.5% ABV and 0.997 in 3 days in the bucket and was foul when it cleared. I didn't rack it more than once and chucked in a vanilla pod so it sat on that plus too much yeast fallout - and headroom. Thank goodness I didn't add more vanilla - it's very evident, but it didn't oxidize Nearly chucked it out - had a hot, almost chilli burn after all that time ageing. In moving and trying it, I'd whacked a bung on the demijohn instead of replacing the airlock and at some point it blew its bung (no doubt from degassing). But still wasn't showing any detectable signs of oxidation or vinegar-contamination.
Decided with nothing to lose to throw in a really good few slugs of smooth barrel-aged French brandy to make a feature of the hot taste, and added 2 caps of brewer's glycerine to try to help with the mouthfeel. Then slipped and managed to shake up the yeast again ... cue the 2-part liquid finings as I just wanted it bottled or down the drain by then ! Next day it was clear and ready to bottle but by this time I'd managed to flood the garage floor after overnight watering the garden above it a bit too hard and accidentally leaving the hose connector (which had burst open) near the wall behind the garage which pooled enough water to breach the damp-proof course.
Feeling cursed and sweeping out floodwater, I tried it - mouth-puckeringly dry, but silky-smooth and the 'hot' taste (and semblence of battery acid) had both entirely gone overnight. Hopefully they stay away ! I racked it onto Campden tablet and wine stabilizer with a generous swig of honeysuckle syrup made last year which brought the FG up to 1.000. It was still dry but at last actually drinkable (before you keel over from the hidden strength - I think you really need a mead-horn for this one). Leaving it on the D47 residue for so long had, however, left something of a 'yeasty' back-note I'm not keen on. It was into the half-bottles again and I'm going to forget about it for a couple of years plus I think. Hoping that yeasty background taste ages out and the vanilla subdues a bit so it's less 'adolescent', or it's going to end up making some local teenagers very merry indeed (our drinking age is 18 over here). On the plus it looks OK. There's always one batch which gives you a load of grief
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My cherry melomel 13% ABV 2mos old
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Yes, those would have greatly reduced the rocket fuel effect.That is beautiful. How does it taste?
I think I have figured out that the “wet dog smell/taste” is the berries breaking down in the must. I’m thinking this will go away in bulk aging.
I was very encouraged that I didn’t taste hot alcohol. I think SNA and low temp during fermentation helped that a lot.
It’s cherry nose with subtle spice. The taste is cherry with a bright honey note and subtle spice(cinnamon) on the back and a small kick of alcohol. For being so young it’s very delicious. Even had clarity that you can’t see in the bottles only the glass once it’s poured.That is beautiful. How does it taste?
I think I have figured out that the “wet dog smell/taste” is the berries breaking down in the must. I’m thinking this will go away in bulk aging.
I was very encouraged that I didn’t taste hot alcohol. I think SNA and low temp during fermentation helped that a lot.
That's a lovely deep colourMy cherry melomel 13% ABV 2mos old
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Thank youThat's a lovely deep colour
Zou might as well just bottle it now. Aging will continue in the bottle. I cannot tell you how it will develop exactly, but I can tell you that it will develop further within the next two or three years. My aproach would be bottling now, waiting till it is one year old, have a bottle then and from then on, each 6 months another one, till it does not get better any more.Good morning folks. I wanted to give an update on my mixed berry project and, in doing so, resurrect this thread.
Opened the glass carboy for the first time this morning since initially racking the mead from the fermentation bucket. The mead has been in secondary for a little over 2 months. Hydrometer reads 1.015. Hasn’t changed since initial racking.
The mead is crystal clear. It’s a little boozy and has retained some of the cherry cough drop flavor. I’m thinking this may be from the cranberry juice included in primary.
The more I drink the sample I pulled, the more it’s growing on me.
Planning on bottling in late December.
Not sure what additions, if any, would help this mead. Has some residual sweetness. A little acidic from the berries maybe. I don’t hate it. As the mead sits in the glass an airs out, it gets better.
Anyone have any feedback on what to expect from the flavor as she ages?
I appreciate your feedback.
Todd Peterson
Thanks for the response Miraculix. Can you, or anyone for that matter, tell me what impact the addition of medium toast French oak cubes would have on the mead. Will it add body to the mead?Zou might as well just bottle it now. Aging will continue in the bottle. I cannot tell you how it will develop exactly, but I can tell you that it will develop further within the next two or three years. My aproach would be bottling now, waiting till it is one year old, have a bottle then and from then on, each 6 months another one, till it does not get better any more.
Honestly, you do not know what the mead is lacking, because you do not know what it will taste like when it is at it's best. So adding anything now will be gambling. I would just let it age and learn from it. Next time you got a mead like this, you will know what you can expect it to be and what it might be lacking.Thanks for the response Miraculix. Can you, or anyone for that matter, tell me what impact the addition of medium toast French oak cubes would have on the mead. Will it add body to the mead?
Currently, this mead may be a little thin. Looking for options to add some body.
Thanks.
Todd Peterson
My experience with American Oak- It gives vanilla taste and sweetness feels more sweet...if that makes sense.addition of medium toast French oak cubes would have on the mead.
I am grateful for the feedback. It sounds like I need to make a 5 gallon batch of a recipe, split it into 1 gallon jugs post primary, and do some experimenting on my own with oak and other additions to get a first hand knowledge of the impact to the final product.Wood chips are the worst offender for adding that single dimension oak flavor and color. You are better off with cubes, Xoakers, or spirals if you want to avoid Chateau de Plywood. Chips need to be checked fairly often to make sure you haven't taken the taste past where you want it.
Oak will add tannins which will give some astringency which can help balance against acidity and sweetness... if you need it. Tannins can also aid in the age-ability of a mead, though I'm certainly not an expert on that aspect.
I use medium roast french oak chips, and I have been pleased with the result. I only add a small amount of chips and leave them in for a month. Since I use a small amount, there is no danger of over oaking. I wonder if a longer time on the oak produces a more complex flavor? It makes sense that some of the compounds in the oak are extracted more quickly than others.Wood chips are the worst offender for adding that single dimension oak flavor and color.
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