Just racked my first batch of mead?!

[TAS123]

I've just done another racking on my first batch of Mead (started on 27th May).

Had a taste just to check it wasn't off you understand!

It is still very sour!!!

I just assumed it would taste a bit better than it does considering the batch I started after this one is very nice (just smells a bit chemical). Any ideas why the first one is so sour?

 

[goan]

Does it not need to be left to age for a few months? Did you leave it to ferment longer than the last batch?

 

[phettebs]

Is it infected? It should not be sour at all. Did you notice any sort of pellicle or layer of "stuff" on top after awhile? Given the amount of time since you made it, it should be pretty dry but I would not expect any sort of sourness.

 

[TAS123]

I know it needs quite a long time to age but I didn't expect it to have a sour taste!

It didn't look infected at all. No film on top at all!

It has taken a long time to clear; although I still wouldn't call it crystal clear yet it is a lot better than 3 months ago when I moved it into the garage!

 

[phettebs]

I made my last mead in March of 2011 and it never did clear. :-(

Just honey and water then? Did you pasteurize or just mix the two together? I mean, mead is about as simple as it gets so I'm stumped on this one. Looks fine from the pic.

Baz

 

[TAS123]

Here's the link to my original post regarding this mead.

viewtopic.php?t=26060

Still not sure if this is related to the Italian forest honey :hmm: or my lack of patience.

 

[oldbloke]

In the original thread you just said Gervin yeast - which one?

 

[TAS123]

I used Gervin yeast no 3...

 

[TAS123]

As an afterthought last night I took a hydrometer reading on this mead it is at 1.010.

Shouldn't it be lower than that?

 

[oldbloke]

I used Gervin yeast no 3...

Probably wouldn't have chosen that one myself but I don't see it contributing to sourness. Odd. Dunno.

 

[TAS123]

Oh well; I've waited this long. I'll just put it back in the garage and leave it another six months before trying it again. I can't see it changing that much but what do I really know about ageing wine?!

Thanks for all the help and advice :thumb:

 

[Cpt.Frederickson]

perhaps backsweeten up to about 1.020 and age for a good six months. It will go cloudy again, but in the end should clear up. Its remarkable how much the flavours change with age. I've got one thats about 15% that barely tastes alcoholic, very tasty even though its bone dry. Relax, time helps alot with mead.