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Registered Member
Sep 29, 2012
Morganville, NJ
Ok, I racked my first melomel today, it was fermented with Lavlin D-47. Please tell me the yeasty smell will go away or if I screwed up in some way and how to fix it.

Here are the basics:

Starting gravity - 1.134
Finished gravity - 1.019 (sits between 1.018 and 1.020)

Recipe -

17.5 lbs of Orange Blossom Honey
Lavlin D-47
3.1 lbs of apricot puree
enough spring water to fill 5 gallon pail which was then transferred immediately to a 6.5g Better bottle

Started on October 4, 2012
First racking off lees October 28, 2012

If you need any other info feel free to ask.



Registered Member
Dec 2, 2010
Bundoora, Melbourne, Australia
Ahhhh, thank you. My husband walked past me this morning racking it and all he could say was...."That SH*T reeks!!" So encouraging...LOL

Yes... My partner's never been that supportive either. I think the best response to a tasting was: "it's not as disgusting as usual. "
I shouldn't expect the smell to be that bad though. Nevertheless, see if it smells after its cleared. I had a lot of sulphur in a Ginger Beer once, it was feral, you could smell it from 3 yards away.
There are mechanisms for removing excessive odours and volatiles if need be, but it's too early ATM.

<shrug> So do babies. I'm told they get better with age ;D
Unlike husbands?

Chevette Girl

All around BAD EXAMPLE
Lifetime GotMead Patron
Apr 27, 2010
Ottawa, ON
Yes... My partner's never been that supportive either. I think the best response to a tasting was: "it's not as disgusting as usual. "
Yeah, mine leaves the room when I rack a fresh batch, hates the smell... although I do at least get useful info from him at tastings sometimes, even if he calls sour things bitter :)

Unlike husbands?
_I_ didn't say it ;D