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First Batch, First Post: Smells like Orange Juice??

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Leave the airlock on it as CO2 is still in suspension and wanting to escape. I like to oak most of my meads. It add a nice piece to the finished profile. If you look up Gotmeadlive podcast you can find a podcast I did all about oak. You might want to go listen to it. It was the last podcast in August.

Put ti in a cool place
 
Squatchy said:
Leave the airlock on it as CO2 is still in suspension and wanting to escape. I like to oak most of my meads. It add a nice piece to the finished profile. If you look up Gotmeadlive podcast you can find a podcast I did all about oak. You might want to go listen to it. It was the last podcast in August.

Put ti in a cool place
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Perfect. Will do. I was actually contemplating oak myself.

I’m treating this batch as more of an experiment than anything at this point. There’s only about half a gallon in there at this point, as I didn’t add enough water at pitch. So I’ll age it for months and maybe oak it in the future. Thank you for all of your insight. It’s helped a ton. I’m excited to do another traditional with proper protocols. I feel like the next one is going to go so much better than this one.


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Valcarion said:
Perfect. Will do. I was actually contemplating oak myself.

I’m treating this batch as more of an experiment than anything at this point. There’s only about half a gallon in there at this point, as I didn’t add enough water at pitch. So I’ll age it for months and maybe oak it in the future. Thank you for all of your insight. It’s helped a ton. I’m excited to do another traditional with proper protocols. I feel like the next one is going to go so much better than this one.


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Click to expand...

Make sure to run your proces by us before you get started
 
So not to resurrect a week old thread, but I just wanted to finish this post off with a final update before aging.

Through mistakes of my own when racking, I managed to get one 750ml bottle out of this gallon batch. I racked it onto sulfite and sorbate and then cold crashed it for a week, and I just bottled today. I took a taste, and it reminds me of a very buttery chardonnay right now, semi sweet, good mouthfeel, and very little alcohol bite. Overall I’m pleased with the result, especially considering that I had contemplated throwing it out. I’m really excited to see where it ends up in a year.

Here are some pictures:

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It was crystal clear in the fridge, and it clouded up a bit once I bottled. I’m still happy with it, and no fining agents were used.

Thanks everyone for all your advice throughout this learning experience. I’m really excited to start a new batch very soon, with all of the knowledge I’ve gained. I’ll post the recipe and protocol for advice before I start it, of course :)

Thanks everyone!


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Let it sit, it'll get better. That "buttery" flavour is an "off" flavour, actually, and indicates specific by-products. I had the same, and, well, after few weeks it's cleaning up. Just let it sit, leave it and forget about it. It'll get better :P
 
Toxxyc said:
Let it sit, it'll get better. That "buttery" flavour is an "off" flavour, actually, and indicates specific by-products. I had the same, and, well, after few weeks it's cleaning up. Just let it sit, leave it and forget about it. It'll get better :P
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Oh really? Can you elaborate a bit? I’d like to understand this for the future.

It’s not unpleasant by any means, just not “mead-like” yet lol.


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Toxxyc said:
https://www.morebeer.com/content/homebrew-off-flavors

Take a look at "Diacetyl". It can be aged out a bit by the remaining yeast in the mead as time goes along - give it some time!

PS: I know that link refers to beer, but it's appropriate.
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Thank you! That was a super interesting read. Saving that for the future.

I planned to let it sit for at least 6 months before I open it so I’m sure it’ll get much better!


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You're welcome. As a BIG PS: I'm also still new to this, so this is just what I came across by reading and doing research. My first batch I also initially planned to toss since it came out REALLY bad, but then I figured "it can't really get worse, now can it" so I poured it in a bottle, corked it and now it's sitting in a cupboard waiting for time. It is already improving and was already good for quick shots this past weekend, so it's definitely getting better!
 
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