Strange aftertaste in mead?

Question

Strange aftertaste in mead?

FrustratedWithFormsDesigner

2012年8月6日 13:45

I've been making mead for a while and there's something I can't quite resolve. Some batches are said to have a strange, solvent-like or "turpentiney" after-taste. Most people don't seem to notice it or care and I've only ever noticed anything once or twice (I myself have noticed a slightly odd after-taste a few times but I wouldn't have called it "turpentiney", it was very faint), but a couple people seem sensitive to it and notice it more often.

I use different honeys, from pasteurized Billy Bee to unpasteurized wildflower honey I buy at farmer's markets. For yeast, I use champagne yeast. I almost never use the same recipe twice, yet the 2 or 3 people that are particularly sensitive claim that they can detect this taste in almost every batch I make, and that it varies from batch to batch.

Is this common in mead? What might be causing it? Is there something that can be done to mitigate it or prevent it? It's hard for me to know for sure how bad it is since I don't seem very sensitive to it.

Topic aftertaste off-flavor mead homebrew

Category Mac

bk0 · Accepted Answer · 2012年8月6日 13:45

Those off flavors are almost certainly fusel alcohols. They tend to come out more with show meads because there aren't any additional flavorings or ingredients to mask the off flavors.

I would suggest controlling your fermentation temps and make sure you have adequate nutrition available for the yeast. Other than that, the best thing to do is age your mead properly for extended period of time (>1 year).

ThriceBeau · Accepted Answer · 2012年8月6日 08:45

Most likely, depending on your fermentation, you might have weak yeast cultures or poor nutrient which would develop much more esters, which are probably the taste you're describing. Having a fermentation that is too warm or too cold can also contribute to this. here's a good mead book

brewchez · Accepted Answer · 2012年1月15日 12:58

It most certainly is a function of your fermentation profile. Reviewing your temperatures and the amount of yeast you pitch makes a difference. Mead is also a fairly poor nutrient substrate for yeast.

The very best mead makers preach about staggered nutrient additions while also degassing the CO2 from the must during the early part of fermentation. Yeast strain selection also plays a very big part in the outcome.

baka · Accepted Answer · 2012年1月14日 21:19

1

baka answered at 2012年1月14日 21:19

Most of mine have had a solventy or phenolic twang when they're young. Somewhere around a year, that finally ages out, and they taste much more pleasant after that.

Strange aftertaste in mead?

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