Fusel Flavors in Dry Melomels: Is Yeast the Key Factor?

[horrible]

Hi everyone,

I've been encountering an issue where fusel flavors persist even after extended aging, and I'm starting to wonder if the yeast strain might be more to blame than the fermentation process itself.

I only make dry melomels, and I've noticed a distinct difference between yeast strains. I have the most luck with m05, whereas e1118 seems to yield more stubborn fusel notes in my brews.

I'm curious if anyone else has experienced similar results when brewing dry melomels:

• Have you observed that some yeast strains naturally yield fewer fusel characteristics?
• Are there process tweaks that might help reduce these fusel flavors, even with the preferred yeast?
• What other factors could be contributing to this issue?

Looking forward to hearing your insights and experiences!

Cheers,
horrible

 

[Squatchy]

You might say that certain strains are better than others in this regard. One thing is sure. People with good palettes can always parse that out, even years later if it was pretty bad. When you find this going on during fermentation. You need to address it right then. Open up your vessel and stir the shit out of your must. Do it several times over the next 24 hours if need be. You can also tie a copper pipe fitting ( an elbow) to a piece of monofilament and let it dangle in the must for a short while. Those are fixes. Better yet, you need to find out what stress you are inducing your yeast to. And then make the required adjustments.

How current is your process? Have you listened to the gotmead podcast starting at 9/5/17. You will learn all the modern science in that info.

Post you log of one of these stinky batches

 

[horrible]

Thanks for the reply, Squatchy!


Just to clarify—I'm not dealing with anything stinky or obviously flawed. The batch is clean, no sulfur or rotten notes—just a bit hot or sharp in the alcohol, even after some decent aging. It hasn’t fully mellowed yet, and that lingering edge reminds me of past batches I’ve done with EC-1118. Definitely drinkable, just not as polished as I’d like at this stage.


Here's the log for the current batch in question — it’s called Heksebrann, a cherry melomel:

---

Batch Name: Heksebrann
Start Date: 2024/11/17
Volume: 25L
Expected Yield: 20L
Yeast: Lalvin EC-1118 (10g)
Honey: 6kg Blomen Honing – de Traay
Fruit: 4kg black sweet cherries, 3kg wild berry mix
Nutrients: 15g
Fermentation Timeline:

• Primary: 22 days
• Secondary: 62 days
• Bottled: 2025/02/09
• Currently aging in bottles until at least 2025/05/10

---

Fermentation went smoothly overall, and temps were stable throughout, but I didn’t degas or oxygenate aggressively during primary, which I’m realizing might help with that slight fusel character. I’ve also heard about the copper trick but haven’t tried it yet.


That said, I’ve recently started switching over to M05 from Mangrove Jack’s, and I’m honestly seeing way better results. The fermentations feel less finicky, and the end product tastes smoother and mellows faster. Same general process otherwise—just a different yeast—and the difference is pretty striking.


Appreciate the podcast tip too. I’ve listened to some of the newer GotMead episodes, but I’ll definitely dig into that 2017 starting point for the science updates.


Curious to hear from others who’ve used EC-1118 in dry melomels—anyone out there who's managed to get clean, mellow results long-term with it? Or is it just a naturally more aggressive strain?


Cheers,
–horrible

 

[Maylar]

What temperature is your brew room? Some yeasts will throw fusels if it's too warm. And EC1118 is not known for fusels at all. Do you know the starting specific gravity?

 

[Squatchy]

I use EC a good bit. I feed it less often. And at low temperatures, to slow it down a bit. I find it to be amazingly clean. Oak will always roll off you're ethanol edge