Dark color...

[TresK3]

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?

 

[Squatchy]

It could be that. plus other particulates that have become heavy enough to weigh enough to drop out. The off flavor could be yeast and food. And if you have a lot of lees on the bottom. That stuff decomposes over time too because it's all organic. You need to buy a hydrometer to tell me how much sugar is left inside. And tell me how you re-hydrated you yeast when you inoculated the must.

 

[TresK3]

My yeast starter was a very large spoonful of honey dissolved in about 2 cups filtered tap water. I sprinkled a package of Red Star Premier Blanc yeast on top and covered loosely for a little over an hour before pitching.

The initial SG reading was 1.100, from a refractometer. My hydrometer broke before I started this batch so I replaced it with a refractometer that gives readings in SG and Brix. I realize that hydrometer and refractometer readings aren’t interchangeable, but went with that because I was doing 1 gallon batches and didn’t want to use half of it making serial readings with a hydrometer. After several months of fermenting, the SG had dropped to 1.034 (refractometer), where it’s stayed ever since. The mead tastes dry to me with little or no residual sugar.

Thanks for your thoughts!

 

[Squatchy]

That's not a very good way to re-hydrate to be honest. That much residual sugar would be sweet. Unless you have adjusted it with acids. Or have added a ton of tannins somehow. I'm sure your yeast were wounded and stalled early because of it! In a cold environment that wopu8ld have only taken 3-4 weeks. I bet you didn't feed them either. That would also explain the stall. You can learn a ton if you go find Gotmead podcast and start on 9/5/17. That;s the best scoop on the internet , even today. You will learn every step from first to last. along with the most modern science/procedures/ and adjuncts to date. If you learn that you will be 10 years ahead of where you are now.