Who here knows what Brett tastes like?
- Thread starter McJeff
- Start date
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It'll vary depending on the strain and whatever conditions it's grown in. I've only done a few experiments with it, adding it to Belgian beers to dry them out a bit more and add some funk. It's tends to add a slightly tart taste, and sweaty locker room / barnyard aroma. It sounds horrible, but in moderation you get a taste for it. I have no idea how it presents itself in mead, at least not knowingly. I just started a banana mead with a mixed Brett/Saison yeast cake from a beer, so I guess I'll find out !
I have a plain apple that def has a wet sock funk too it. The apple mead I'm not overly concerned about losing. I'm worried that my bucket might be contaminated. Was curious if someone in the us would be will to taste a sample for me?
Bitter, metallic and stinky?
No thanks, I have some of my own.
Sent from my THINGAMAJIG with WHATCHAMACALLIT
No thanks, I have some of my own.
Sent from my THINGAMAJIG with WHATCHAMACALLIT
Bitter, metallic and stinky?
No thanks, I have some of my own.
Sent from my THINGAMAJIG with WHATCHAMACALLIT
I wouldn't call it sulfuric. Def smells like a wet dog wearing old gym socks with a slight tingle.
Yeah
It's prob my bucket and I have a four gallon batch of Tupelo 24 days sittin in the same bucket
It's prob my bucket and I have a four gallon batch of Tupelo 24 days sittin in the same bucket
Can you give more details about the recipe and process you used? Also, have you tested it with a copper penny?
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Ill have to retaste it tonight when i get home and ill post that later. What is the penny test? Here is the recipe.....
Picked 13lb(after cleaned and cored) of Paula Red Apples from a local orchard frozen and then thawed.
10/8
6 gallon batch
13lbs apples
13.5 lbs of wildflower honey
pectin enzyme over night
rehydrated/pitched kv1116 next morning, along with 1tsp dap 2tsp fermk and a good stirring
next two days another same dose of dap/fermk and stirring. total of 3tsp dap, 6tsp ferm k
10/15
aeration
10/28
removed apples
11/14
racked off lees onto 6 campden tabs, 3tsp k sorbate
12/1
backsweetened and for some reason i didnt write down how much
Picked 13lb(after cleaned and cored) of Paula Red Apples from a local orchard frozen and then thawed.
10/8
6 gallon batch
13lbs apples
13.5 lbs of wildflower honey
pectin enzyme over night
rehydrated/pitched kv1116 next morning, along with 1tsp dap 2tsp fermk and a good stirring
next two days another same dose of dap/fermk and stirring. total of 3tsp dap, 6tsp ferm k
10/15
aeration
10/28
removed apples
11/14
racked off lees onto 6 campden tabs, 3tsp k sorbate
12/1
backsweetened and for some reason i didnt write down how much
Well interesting enough, the funk smell seems like it is fading but there is still a tingle on the tongue. Sorry I don't have better words than what I've already used. Wet sock funk.
If you used KMeta, it most likely isn't Brett since sulfites are very effective for suppressing it. You could have some acetic acid bacteria or other spoilage but it seems less likely. You may have had some lactic acid bacteria going during fermentation which could give some funk.
The copper penny is a test for H2S or mercaptans. If you take a glass of mead and take a shiny real-copper penny (pre1982) or any other shiny copper and drop it in and swirl it, the sulfur compounds will bind to copper. If the smell clears up, that's what you have. It gets a little better but not completely better you could have disulfides and if you add a tiny pinch of vitamin C and the odor gets better in a few hours, then you know you have disulfides.
Sent from my THINGAMAJIG with WHATCHAMACALLIT
The copper penny is a test for H2S or mercaptans. If you take a glass of mead and take a shiny real-copper penny (pre1982) or any other shiny copper and drop it in and swirl it, the sulfur compounds will bind to copper. If the smell clears up, that's what you have. It gets a little better but not completely better you could have disulfides and if you add a tiny pinch of vitamin C and the odor gets better in a few hours, then you know you have disulfides.
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Also, what temperature was kept for this fermentation?
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low to mid 60's, i doubt it ever got warmer than 68f. My first thought was spoilage it just had a very unique wet sock funk.
