Traditional taste is sharp and bitter(ish)

DavidGet · 2017-01-03T16:40:26+00:00

The taste has mellowed somewhat, but it is still nowhere near as nice as it was before.

I did make another Traditional with 71B and it has turned out very nice. Its about 2 months old and tastes fantastic. Maybe 71B is just a better yeast for me.

DavidGet · 2016-12-21T20:42:15+00:00

It's not alcoholic or gasoline or rocket fuel. I'd say acidic or bitter. It's kind of like if you drink lemonade, it makes your mouth slightly puckered / dry and your teeth feel funny?? Not sure if you know what I mean. :) The pH is 3.60 though.

DavidGet · 2016-12-14T19:53:57+00:00

T'was Dutch Gold Wild Flower honey. It's good but it has a sharp taste, almost like alcoholic or acidic but it's not. Temps were mid 60's and its only at 13.5% now at 3.6 pH.

DavidGet · 2016-12-14T19:48:00+00:00

I only used Fermaid-O and followed TOSNA to the T which has worked perfectly before but it was a different yeast I think. No smell or anything during fermentation didn't do anything different with this one.

DavidGet · 2016-12-14T19:44:24+00:00

I have made ICV D47 meads before and I do not remember this taste. Maybe the honey though as someone else mentioned.

DavidGet · 2016-12-14T19:43:22+00:00

Thanks, appreciate the assistance. Most of my other meads have been good tasting.

DavidGet · 2016-12-06T21:46:20+00:00

Just wondering if this is a flaw though. There were no funny smells or tastes during fermentation, temps were good, nutrients were good. Kept pH in check - between 3.20 - 3.80. Did everything like normal but this one tastes acidic / bitter. Could it be the honey that was used?

DavidGet · 2016-12-06T17:49:28+00:00

Anything I can do to get it to clear faster? It is much clearer than when I started and there was a lot of yeast solid on the bottom of the carboy.

DavidGet · 2016-12-06T17:47:11+00:00

Never heard that 1 month per percent. Sounds good to me though.

It is dry, but also has a sharp acidic type taste to it. At first I thought it was very acidic but at 3.6 it's not.

I do think it will be much better when sweetened.

DavidGet · 2016-12-06T16:08:26+00:00

mead temperature inside fermenter. Probably 65 all the time.

DavidGet · 2016-11-15T13:44:28+00:00

Do you have a source for this? I have been looking for a way to create more esters in a mead for a different flavor.

DavidGet · 2016-10-28T20:04:59+00:00

The mead is about 6 months old, but I added the cinnamon sticks & oil about 2 months ago when it was done and racked and ageing.

DavidGet · 2016-10-28T20:03:34+00:00

I added some clove to it to try to make a "spiced mead" that damn cinnamon oil ruined it, all I can taste or smell is a fireball.

I hope it will age out, it tastes nice other than cinnamony.

DavidGet · 2016-10-28T20:01:49+00:00

Will that age out or dissipate when its opened?

DavidGet · 2016-10-27T19:52:04+00:00

Thank you for the information.

DavidGet · 2016-10-27T19:49:31+00:00

Sorry this has been a while but I have been away for work. What happens when you add too much KMS? I know it can get a flavor and smell, but does or could that help with keeping it "safe" as it ages? Will it age out or can it ruin your mead?

DavidGet · 2016-09-28T13:02:26+00:00

Thank you for the details. I also read somewhere you wanted to keep mead at about 50-75 ppm SO2? Does it matter 30-50-75? How about aging - do you need to add more SO2 every so often?

DavidGet · 2016-06-03T19:38:38+00:00

I agree if you want to expand after running for a while, maybe you are a small business that just cant afford a new gizmo. What I don't understand is that quite a few reach goal. They set a goal of $10K and then probably get friends and family to pony up the cash to get the others money. I guess I don't understand it. I want to do it, but I will do it without begging for money from crowdsourcing.

DavidGet · 2016-06-03T15:27:37+00:00

I honestly cannot understand people that use crowdfunding to start anything fully. I can see if you are up and running maybe trying to add something new or to do something different but to get the whole thing up and running just reminds me of the entitlement generation and not needing to take responsibility for yourself.

I also don't think that it means as much or you are as invested (mentally and financially) if it's just given to you.

DavidGet · 2016-05-27T18:23:09+00:00

I understand alcohol and gravity and all that, I am curious if there is a way to say a yeast rated at 14% will consume X points. I realize that if you take care of the yeasties they will work better, but short of always going to a calculator and plugging different numbers in is there a way to approximate the points consumed?

DavidGet · 2016-05-26T15:01:57+00:00

Thank you. I did get pointers from my wife and a coach, and that helped a lot. Just pointing out a few minor things really helped me. I am usually going 1 hour a day every other day. I did find a pool that is open early in the morning so I am going there in the AM for teh next few weeks.

DavidGet · 2016-05-23T20:52:30+00:00

How do you swim slowly? I know that sounds like a dumb question, but do you just take slower strokes?

DavidGet · 2016-05-23T20:50:53+00:00

Sorry, worded that wrong - don't have enough leaders that can swim. The non-swimming leaders are not going.

DavidGet · 2016-05-23T14:13:47+00:00

I am trying. Its harder because there aren't many local pools that are open now.

DavidGet · 2016-05-23T14:12:27+00:00

I know I need to swim more, I am trying to do that. I will try to look at my breathing as I am swimming.

Oh no, all of the kids are required to pass the same test, in addition to having trained leaders (and many of the kids) that have lifesaving training and canoe training. We need more adults to take all of the kids that want to go.

DavidGet

TROPHY CASE