btom2004
Wine On My Mind
- Joined
- May 27, 2012
- Messages
- 454
- Reaction score
- 30
Hello:
Well I was just checking in on my 1st ever melomel. Today the SG is at 0.092, which means I should do something to it. I tasted it and it is a bit dry. I thought I liked dry wine, until I started making my own. Home brewed wine is just way to dry. The wine is very tasty and appears to have cleared up very well, this without even degassing or adding fining agents; other than the bentonite used in primary.
The melomel (made with 4 lbs. SueBee White Clover Honey- 1 lb. Blueberry & 6 oz. White Grape/Raspberry juice)
is on the left and to the right is the cloned Skeeter Pee using slurry.
I did not taste any honey at all in the sample. Thus honey fermented to me, tastes like lemons without the citric acidity flavor.
I used that shot glass and about half of the contents of the testing tube there to sweeten some with sugar and some with honey.
I am really not a honey lover and did not like that extra honey taste in the wine.
Question: If honey is used for backsweetening, does the honey flavor stay strong in the wine after it ages or does it blend into something other than a honey taste?
I think I liked it better with sugar!
Question: Should I stay true to mead and only use honey to back-sweeten?
Question: What should I use for stabilizing and fining this wine? It looks and tastes so good I don't want to mess it up.
Question: If I use anything other than honey to backsweeten, will it every have a hint of honey after it ages?
Wow I'm a melomel lover for sure, as it packs a nice punch to it.
Thanks in advance for your imput.
Well I was just checking in on my 1st ever melomel. Today the SG is at 0.092, which means I should do something to it. I tasted it and it is a bit dry. I thought I liked dry wine, until I started making my own. Home brewed wine is just way to dry. The wine is very tasty and appears to have cleared up very well, this without even degassing or adding fining agents; other than the bentonite used in primary.
The melomel (made with 4 lbs. SueBee White Clover Honey- 1 lb. Blueberry & 6 oz. White Grape/Raspberry juice)
is on the left and to the right is the cloned Skeeter Pee using slurry.
I did not taste any honey at all in the sample. Thus honey fermented to me, tastes like lemons without the citric acidity flavor.
I used that shot glass and about half of the contents of the testing tube there to sweeten some with sugar and some with honey.
I am really not a honey lover and did not like that extra honey taste in the wine.
Question: If honey is used for backsweetening, does the honey flavor stay strong in the wine after it ages or does it blend into something other than a honey taste?
I think I liked it better with sugar!
Question: Should I stay true to mead and only use honey to back-sweeten?
Question: What should I use for stabilizing and fining this wine? It looks and tastes so good I don't want to mess it up.
Question: If I use anything other than honey to backsweeten, will it every have a hint of honey after it ages?
Wow I'm a melomel lover for sure, as it packs a nice punch to it.
Thanks in advance for your imput.
Last edited: