Adding raspberry/blackberry really restarted fermentation again.
I wasn't sure if there was enough yeast.
I wasn't sure if there was enough yeast.
First Time Making Mead - already beer/wine maker
- Thread starter theedudenator
- Start date
-
Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
-
We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
It's a good illustration of why everyone at this forum will tell you to stabilize if you don't want fermentation to continue... even when a mead is perfectly clear, it can have enough yeast to slowly chew through residual sugar...
Took a sample of each today
Raspberry - very clear, pink/red color.
Taste is a bit sour - all of the sugar is gone.
Going to sorbate and sweeten this one.
Might do this one carbonated.
Black Walnut - very clear yellow
I get nice honey and vanilla in the nose.
With just honey in the taste.
I have no black walnut flavor at all.
I think I am going to try to add more black walnuts.
Probably bottle this one dry and flat
Raspberry - very clear, pink/red color.
Taste is a bit sour - all of the sugar is gone.
Going to sorbate and sweeten this one.
Might do this one carbonated.
Black Walnut - very clear yellow
I get nice honey and vanilla in the nose.
With just honey in the taste.
I have no black walnut flavor at all.
I think I am going to try to add more black walnuts.
Probably bottle this one dry and flat
Use both sulfites and sorbates. Just sorbate alone can result in the "geranium smell/taste" fault.
