Yeasty/beery aftertaste in my mead

[gamespy10]

I have just tasted my first attempt at mead after about 7 months ageing in bottles and it has a really nice flavour apart from a yeasty aftertaste. The aftertaste is not unpleasant and some people who have tried it really like it but it's not what I want. Does anyone have any ideas how I can prevent this in future?

Ingredients

Lalvin D47 yeast
10g american medium oak chips
1.65kg Rowse blended honey with water to make 5 litre must
2 teaspoons of tryzonymol yeast nutrient
1g Potassium sorbate
1 campden tablet

Method

Mixed honey and water the areated must

hydrated yeast in warm water and pitched after 15 minutes

Degassed and areated 3 times daily for the first week then left alone for 3 weeks before racking to secondary onto oak chips.

Allowed lees to drop in secondary (around 2 weeks) then racked and added campden tablet and potasium sorbate.

Waited a week and then added 600g honey.

Left to clear for 2 months then after using finings i bottled it.

 

[Squatchy]

How clear are your bottles? Dust in the bottom? What temp did you ferment at?

 

[gamespy10]

Thank you for responding

There was a tiny amount of sediment in the bottle :/. I did consider that maybe I should have let it drop more lees but I thought the finings would have cleared it for me.

The temp would have been room temperature as I dident really have a way of controlling this. I live in the UK so it shouldent have gone outside of the yeasts tolerance. If this could have caused the issue do you have any suggestions for a yeast that isn't very temperature dependant?

 

[Squatchy]

Thank you for responding

There was a tiny amount of sediment in the bottle :/. I did consider that maybe I should have let it drop more lees but I thought the finings would have cleared it for me.

The temp would have been room temperature as I dident really have a way of controlling this. I live in the UK so it shouldent have gone outside of the yeasts tolerance. If this could have caused the issue do you have any suggestions for a yeast that isn't very temperature dependant?

There are many "warm blooded" yeast strains. I'm guessing you are not familiar with the fermentation bible. At least the laymans version.

Look through this and hit me up if you still need help.

https://scottlab.com/content/files/Documents/Handbooks/ScottlabsHandbook2018.pdf

 

[The Ghost of Thom Jones]

I haven't used finings yet but I cold crash each batch I've made with good results. After a week or two in the fridge I rack from the sediment and bottle. So far it's resulted in clear mead with no yeasty flavors.

 

[Medsen Fey]

Having some yeast sediment in the bottles may be contributing to that yeasty character. Age will often clear much of that yeastiness.