My first mead attempt at mead (Buckwheat Mead Failure) did not go well. At the time, I blamed it on the recipe that used no meta and did not measure anything (you just dumped everything together, and forgot it for two weeks).
Well, the rematch is not going any better. This time I measured the SG (1.085) and adjusted the pH to 3.5. I also used a standard dose of meta, yeast nutrient and DAP. I pitched the D47 yeast last Friday evening. At 24 hrs, it was at SG 1.070 and pH 3.09. It seemed to be preceding normally through Wednesday. I had to work late on Thursday, so I didn't get to check it. Last night (Friday), I was greeted by a quite unpleasant smell that reminded me of my prior failure. I racked it with the intention of checking it today. I couldn't stop thinking about it and came to the conclusion that the yeast must have been stressed, which caused it to produce some undesirable by-products. Now I'm not sure why the yeast would have been stressed.
This morning, I checked it and it still had the solvent-like smell. I checked a couple of my books, and it sounds like acetaldehyde, which is described as having a nail polish remover or airplane glue smell. I just don't see what caused it. Also, there doesn't seem to be any remedial action. I asked my buddy who makes mead, and he asked if I boiled the honey. When I said no, he said that was my problem. I was sure that boiling the honey was not absolutely mandatory.
In desperation, I added another 25ppm SO2 and splash-racked it this afternoon. I'm going to check it again tomorrow, but I'm afraid it going on the lawn.
So what does everyone think, can it be saved?
Well, the rematch is not going any better. This time I measured the SG (1.085) and adjusted the pH to 3.5. I also used a standard dose of meta, yeast nutrient and DAP. I pitched the D47 yeast last Friday evening. At 24 hrs, it was at SG 1.070 and pH 3.09. It seemed to be preceding normally through Wednesday. I had to work late on Thursday, so I didn't get to check it. Last night (Friday), I was greeted by a quite unpleasant smell that reminded me of my prior failure. I racked it with the intention of checking it today. I couldn't stop thinking about it and came to the conclusion that the yeast must have been stressed, which caused it to produce some undesirable by-products. Now I'm not sure why the yeast would have been stressed.
This morning, I checked it and it still had the solvent-like smell. I checked a couple of my books, and it sounds like acetaldehyde, which is described as having a nail polish remover or airplane glue smell. I just don't see what caused it. Also, there doesn't seem to be any remedial action. I asked my buddy who makes mead, and he asked if I boiled the honey. When I said no, he said that was my problem. I was sure that boiling the honey was not absolutely mandatory.
In desperation, I added another 25ppm SO2 and splash-racked it this afternoon. I'm going to check it again tomorrow, but I'm afraid it going on the lawn.
So what does everyone think, can it be saved?