Toggle sidebar

Will the sulfite flavor mellow/disappear with age?

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
R

Rhianni

NewBee
Registered Member
Nov 13, 2006
292
1
0
51
I recently sulfited a batch of mead, let it sit in bulk for a couple months and bottled. Tasted a bottle just to see and I must have mismeassured the amount of sulfite I put in because its obnoxiously strong. I've sulfited in the past very lightly and never in enough amounts to taste so I dont know but I am hoping that it will fade away with age. Anyone know?
 
Ouch! It may mellow, but hit us with all the gruesome details so that we can get a better idea of just how bad it is.

How much did you intend to put in?
How big was the batch?
Do you have any idea where you mis-measured?
What are you tasting?
Potassium sulfite or sodium sulfite?

The more details we have the better the help we can give.

David
 
I intended to put in 1/8th tsp per gallon as I have heard that that is what a Campden Tablet equivalent is which I have been happy with in the past. My brewstore was out of campden tablets but had packets of sulfite.

In this case however for 5 gallons I put in 6/8ths tsp. It was extra cloudy and I didnt think that little extra would matter however....

My fear is I accidently grabbed the 1/4th tsp spoon by mistake! If I did then that would mean I added in 1 1/2 tsp sulfur into 5 gallons of mead.
I am assuming that because the sulfur taste is very obvious.
Upon prompting from my homebrew store owner I have begun sulfiting my corks (1/8th tsp disolved in water then soak my corks in them before bottling). The mead tastes great at first. Then the aftertaste is what one would expect from smelling sulfite disolved in plain water.

The type is potassium metabisulfite (at least I am pretty sure. I am at work now).

I've been making mead since 2001 but unfortunately due to my impatience and friends insistance to share my batches never get past 1 - 1.5 years bottled before its all gone so my experiance in aging is pretty limited.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom