Lalivin 71B in standard meads
Hi, this might be my first post (long time lurker). I hope this amazing community can help me figure this out.
I've been using 71B since I started making Mead 7 years ago and have always had great results. Recently though, my meads have had an off flavor that I can't figure out. All my standard meads now have this flavor. It's a slightly bitter, woody taste in back. Some of my melomels have this too. My meads are around 13-14% and range from a FG of 1.014 to 1.025.
All my meads up until now have always taste clean with no off flavors.
I'm assuming the off flavor has to do with the yeast since my process and ingredients have been pretty much the same for years. I could of course be completely wrong.
I also make ciders and have never had this issue.
Here's my process -
I've always temperature control (fermenting at 62°F) and I've always done a SNA (staggered nutrient addition), I use potassium bicarbonate for a pH buffer in my standard meads.
I keep my pH around 3.6-3.8
My water source is bottled Reverse osmosis water
Honey is from Dutch gold
Yeast is from my local HB store and is used before the expiration date. They store the yeast in a cooler with their hops.
I rehydrate the yeast and acclimate it to the must before fully pitching.
I use Fermaid O in my SNA and I just switched to TONSA 2.0 thinking that would help get rid of this off flavor (it didn't)
I cold crash the primary fermentation once I get to the SG i desire and rack off after 2-3 days. I do this 2 -3 times before I filter.
This off flavor is present before I filter, I'm at a loss...
Hi, this might be my first post (long time lurker). I hope this amazing community can help me figure this out.
I've been using 71B since I started making Mead 7 years ago and have always had great results. Recently though, my meads have had an off flavor that I can't figure out. All my standard meads now have this flavor. It's a slightly bitter, woody taste in back. Some of my melomels have this too. My meads are around 13-14% and range from a FG of 1.014 to 1.025.
All my meads up until now have always taste clean with no off flavors.
I'm assuming the off flavor has to do with the yeast since my process and ingredients have been pretty much the same for years. I could of course be completely wrong.
I also make ciders and have never had this issue.
Here's my process -
I've always temperature control (fermenting at 62°F) and I've always done a SNA (staggered nutrient addition), I use potassium bicarbonate for a pH buffer in my standard meads.
I keep my pH around 3.6-3.8
My water source is bottled Reverse osmosis water
Honey is from Dutch gold
Yeast is from my local HB store and is used before the expiration date. They store the yeast in a cooler with their hops.
I rehydrate the yeast and acclimate it to the must before fully pitching.
I use Fermaid O in my SNA and I just switched to TONSA 2.0 thinking that would help get rid of this off flavor (it didn't)
I cold crash the primary fermentation once I get to the SG i desire and rack off after 2-3 days. I do this 2 -3 times before I filter.
This off flavor is present before I filter, I'm at a loss...
