I started a batch of traditional mead about a year ago. I used 8 lbs of local honey and 3 gallons of spring (bottled) water with Red Star yeast and nutrient. Had some issues with stuck fermentation (see thread by that name); added more yeast and nutrient. Been letting it age in a glass carboy, wrapped in a towel to keep away from light, for about 4 months now. When I unwrapped the towel today, the mead looked significantly darker than before. Originally, it was a light straw color. Today I’d describe it as medium-dark amber; almost a slightly weak tea color.
The airlock had gone dry (oops…), so it’s possible something undesirable got in. I smelled and tasted it and all seems ok. The smell was neutral with maybe a faint apple scent. Taste was a little sharp, but not bad. Also, it tasted a bit salty (too much yeast nutrient, I presume).
What might make it get darker? It was in the basement, where temps are maybe 60 - 75 F, depending on season and outside temperature, and it was protected from light. There appears to be a sediment on the bottom; could that be spent yeast that has broken down?
The airlock had gone dry (oops…), so it’s possible something undesirable got in. I smelled and tasted it and all seems ok. The smell was neutral with maybe a faint apple scent. Taste was a little sharp, but not bad. Also, it tasted a bit salty (too much yeast nutrient, I presume).
What might make it get darker? It was in the basement, where temps are maybe 60 - 75 F, depending on season and outside temperature, and it was protected from light. There appears to be a sediment on the bottom; could that be spent yeast that has broken down?
