better yet what kinda tricks are there to keep it from being hot? At least keeping it to a minimum?
What makes a mead taste hot when its young?
- Thread starter McJeff
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Higher alcohols (fusels) are a big factor.
Keeping the fermentation temperature down, and keeping the ABV down will help a lot. Sweet batches cover it up better than dry ones.
Keeping the fermentation temperature down, and keeping the ABV down will help a lot. Sweet batches cover it up better than dry ones.
So really its all about the fermentation temp, I try to keep the temp around low 60s but thats ambient temp and not much i can do about that. Ive stopped making stuff 14-15, starting shooting for 12-12.5 and some stuff is still hot, not bad bad. guess its just still young and i need more patience. All i keep thinking of is the meadery's that pump out product that taste fine.
A lot of meaderies pump out stuff that doesn't taste fine, or is very sweet.
Yeast choice can have impact as well. Some yeast like 71B, DV10, and Wyeast 1388 can produce results that are very smooth earlier.
Yeast choice can have impact as well. Some yeast like 71B, DV10, and Wyeast 1388 can produce results that are very smooth earlier.
so very true. My DV10(and Ferm O) showed up in the mail last night, think ill be starting my Hawaiian Traditionals tonight when i get home. Actually since i got you here, the DV10 came in one big package(80gs) ive always just used one 5g package for whatever i made. But i was thinking since this will only be a 1 gallon batch and i would only use 2.5g rehydrated with GoFerm. sound reasonable?
