This is my very first batch. I was interested in making mead after drinking the stuff and discovering that the essence of making mead is very simple. I'm also a complete nutter when it comes to cleanliness and the importance of being clean when brewing just appeals to me.
So, as to start off my home brewing hobby I have chosen to go for a basic mead, only honey and water, basic baker's yeast and dextrose as a nutrient. Each batch is only 2 liters.
My recipe
900gr. Honey
1100ml. Water
50gr. Dextrose
I used baker's yeast, the first batch being 10gr, the second 7gr. and the last one 14gr. The reason for the difference is that I heard about the 'bread taste' this hyperfermenter can cause so I have adopted an experimental approach as to how much yeast I should pitch.
For each batch I have heated the must for 15 minutes at 75C. It then got a cold bath until the must was 21C. The must was then poured into a 2L plastic jugs. The yeast was dissolved into a small amount of cooked and then cooled down to 21C water and then pitched. Finally I added 50gr. of pure Dextrose.
As an airlock I use a balloon with a single needle puncture.
After 3 weeks I assessed the first batch and concluded fermentation had slowed down to where I heard no more hissing and saw no more bubbles rising. I racked it into a new 2L plastic jar and let it ferment for 2 more weeks. The new balloon did not rise anymore despite for a week of very faint renewed hissing. I then racked it once more into a new jar, added 1 complete dried egg shell powdered to dust and placed it into the refrigerator to stop any left over fermentation for 1 week.
At this point I could bottle it and decided to sample my mead.
Assessment of the first batch
Visual
It is quite clear and dark in color. I can see through it but not read letters. I am unsure if this is because of a lack of clarity of its dark color. I cannot see any moving or suspended particles. The mead seems to be clear yet dark, almost as dark as the initial undiluted honey I used.
The lees is very firm and does not easily stir up when the flask is carried or tipped lightly.
Smell
The mead has an alcohol smell which reminds me of white wine. The mead smells clean, no sourness or any off smell. There is a very vague hint of honey in the smell but only if you clear your nose outside while keeping your hand on the glass to let the aroma collect.
Taste
Again, my mead tastes like a medium sweet white wine when initially taken in with a very, very light hint of honey. When swallowed it gives off a slightly sweeter after-taste still where one can 'just slightly more' detect the honey in there. The overall taste is sweeter than white wine. The taste is not objectionable at all, no alcohol heat or sting.
In my opinion, as a complete less-than-novice, I am pleased with the results seeing as it can already pass off as a good table wine. There was absolutely no hint of any bread taste or 'off taste'.
My question:
Is the taste I described acceptable as an outcome for young mead and a good basis to let it age into a good mead?
So, as to start off my home brewing hobby I have chosen to go for a basic mead, only honey and water, basic baker's yeast and dextrose as a nutrient. Each batch is only 2 liters.
My recipe
900gr. Honey
1100ml. Water
50gr. Dextrose
I used baker's yeast, the first batch being 10gr, the second 7gr. and the last one 14gr. The reason for the difference is that I heard about the 'bread taste' this hyperfermenter can cause so I have adopted an experimental approach as to how much yeast I should pitch.
For each batch I have heated the must for 15 minutes at 75C. It then got a cold bath until the must was 21C. The must was then poured into a 2L plastic jugs. The yeast was dissolved into a small amount of cooked and then cooled down to 21C water and then pitched. Finally I added 50gr. of pure Dextrose.
As an airlock I use a balloon with a single needle puncture.
After 3 weeks I assessed the first batch and concluded fermentation had slowed down to where I heard no more hissing and saw no more bubbles rising. I racked it into a new 2L plastic jar and let it ferment for 2 more weeks. The new balloon did not rise anymore despite for a week of very faint renewed hissing. I then racked it once more into a new jar, added 1 complete dried egg shell powdered to dust and placed it into the refrigerator to stop any left over fermentation for 1 week.
At this point I could bottle it and decided to sample my mead.
Assessment of the first batch
Visual
It is quite clear and dark in color. I can see through it but not read letters. I am unsure if this is because of a lack of clarity of its dark color. I cannot see any moving or suspended particles. The mead seems to be clear yet dark, almost as dark as the initial undiluted honey I used.
The lees is very firm and does not easily stir up when the flask is carried or tipped lightly.
Smell
The mead has an alcohol smell which reminds me of white wine. The mead smells clean, no sourness or any off smell. There is a very vague hint of honey in the smell but only if you clear your nose outside while keeping your hand on the glass to let the aroma collect.
Taste
Again, my mead tastes like a medium sweet white wine when initially taken in with a very, very light hint of honey. When swallowed it gives off a slightly sweeter after-taste still where one can 'just slightly more' detect the honey in there. The overall taste is sweeter than white wine. The taste is not objectionable at all, no alcohol heat or sting.
In my opinion, as a complete less-than-novice, I am pleased with the results seeing as it can already pass off as a good table wine. There was absolutely no hint of any bread taste or 'off taste'.
My question:
Is the taste I described acceptable as an outcome for young mead and a good basis to let it age into a good mead?
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I've taken Medsen advise however and replaced the cap with a balloon when it was still a tiny bit hazy to avoid the bottle bomb. 
