SG: 1038.
Alcohol: 19%
Honestly, this one has to be among my most frustrating batches. It's sweet enough, but also very, very tart, and it has the kind of wry-bitter aftertaste that reminds me of sweetened cranberry juice. It is beautifully clear and ready to bottle, but it is Not Good and I am out of ideas. Unless somebody on r/mead has a clever suggestion I am considering offering this one up to the still.
Edain: lemon & vanille mead
SG 1030
Alchol 15%
This tastes of potential, but just a bit too tart for pleasant drinking. Also still a big pectin haze.
Mixed in the ~500 ml very dry mead I had made (though was planned for Gaia). Added 250 gr honey and yeast stop.
Theory is that the dry addition would dilute both the acidity and the sugar level to a good acidity level, and I could then sweeten it again to drinkablility. Let's see how that turns out.
June: bochet with cacao nibs + maple syrup
Should have added that yeast stop. Fermented to 1022 and 17% - the nibs give a type of acidity that I know ages out eventually. I sweetened it with 400 gr maple syrup, added yeast stop, and once it's clear enough it goes to bottle for a long rest.
Hild: bochet +
SG 1042, Alcohol 13%
The plan was to add maple syrup to Hild, but the sweetness is perfect and the taste honestly pretty damn good, so I added yeast stop and bentonite and it'll be ready to bottle with some more de-gassing.
Instead I added the maple syrup to June, which needed the sugar
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