Hello everyone, I received a mead making kit on my birthday back in November which shipped with these instructions - http://data.uncommongoods.com.edgesuite.net/images/newweb/pdfs/25503_1.pdf. Unfortunately, I did not do my homework beyond these instructions and simply took them as is. As far as ingredients go, this is a show mead that had 1 pound Florida Harvest Organic Honey and used Lalvin EC-1118 and intended to make 1/2 gallon.
I did not take any SG measurements at the time. I followed the instructions that the kit came with, and yet there was little to no activity in the airlock at any time which should have been my first red flag, but I ignored it since I had read that this may not be indicative of the fermentation. When I first racked 10 days in, there was still a strong scent of honey/alcohol/yeast. I did not taste at this point.
During the last week of December, I opened up the jug and smelled and it had the same scent as before. I tasted it, and since it was still very bitter at this point, I thought that I would continue letting it age in the secondary container in my closet until the taste improved. Now 12 weeks later, the taste has not yet improved and has taken on a slightly acidic taste - not in a vinegar tasting way but somewhat like a very dry white wine.
As I've researched more in the weeks since (which I know I should have done prior to starting...), I've become concerned that the fermentation stalled out very early. At this point, would you all recommend re-pitching yeast or is my mead not salvageable? It doesn't appear to have an infection at all and I was just curious as to if I should just start over from scratch. http://resizeimage.net/viewimg/TXr4G1VcKe3FaTW8/kEJRi/mead.jpg
Thank you all in advance for helping out a newbie like myself! Apologies for not educating myself enough
I did not take any SG measurements at the time. I followed the instructions that the kit came with, and yet there was little to no activity in the airlock at any time which should have been my first red flag, but I ignored it since I had read that this may not be indicative of the fermentation. When I first racked 10 days in, there was still a strong scent of honey/alcohol/yeast. I did not taste at this point.
During the last week of December, I opened up the jug and smelled and it had the same scent as before. I tasted it, and since it was still very bitter at this point, I thought that I would continue letting it age in the secondary container in my closet until the taste improved. Now 12 weeks later, the taste has not yet improved and has taken on a slightly acidic taste - not in a vinegar tasting way but somewhat like a very dry white wine.
As I've researched more in the weeks since (which I know I should have done prior to starting...), I've become concerned that the fermentation stalled out very early. At this point, would you all recommend re-pitching yeast or is my mead not salvageable? It doesn't appear to have an infection at all and I was just curious as to if I should just start over from scratch. http://resizeimage.net/viewimg/TXr4G1VcKe3FaTW8/kEJRi/mead.jpg
Thank you all in advance for helping out a newbie like myself! Apologies for not educating myself enough
