Mead Lovers Digest #1477

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 7 months ago

Subject: Mead Lover's Digest #1477, 23 June 2010 
From: mead-request@talisman.com 

 
Mead Lover's Digest #1477                                  23 June 2010 

                      Mead Discussion Forum 

Contents: 
  Re: sweetening up the tart cyser (Chazzone) 
  Re: sweetening up the tart cyser (mail-box) 
  Mellowing out a cyser ("E9c6zum@aol.com") 

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Subject: Re: sweetening up the tart cyser 
From: Chazzone <chazzone@sbcglobal.net> 
Date: Thu, 17 Jun 2010 14:49:36 -0400 

All the suggestions so far for back sweetening are good, although I'd 
add that pasteurizing the mead to deactivate the remaining yeast, 
would be an option that I'd use, since i don't do "chemicals". 

On the other hand, there is also the consideration of possible 
bacterial infection which could have turned the mead to vinegar.  If 
this is the case, the flavor and aroma of acedic acid should be 
apparent. 

If this is the case, then the batch is lost for mead, and should make 
a good salad dressing. 

I hope that's not the case, but something to consider. 

- -zz 

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Subject: Re: sweetening up the tart cyser 
From: mail-box <mail-box@comcast.net> 
Date: Thu, 17 Jun 2010 21:30:21 -0400 

 
> Subject: sweetening up the tart cyser 
> From: Eileen Uchima <dragonlady@speakeasy.net> 
> Date: Mon, 14 Jun 2010 11:21:50 -0500 
> 
> Mex, 
> If your cyser is unbalanced toward the tart side, but everything else 
> about it seems fine, you need to add some sweetness. First, you need to 
> make sure that the remaining yeast won't start up fermentation again. I 
> hear that the best way to do that is by dosing it with 1/2 tsp. of 
> potassium sorbate per gallon. Stir it in and allow it to sit for at 
> least a day. After that, you can add additional honey without waking the 
> yeasty beasties. Try adding about a cup at a time, tasting after each 
> addition until you are happy with the balance. 
> 
> Mind you, I haven't had to do this yet, but I hear it works. 
> 
Max, 

Eileen gives the same advice I would, but with one missing piece.  You 
do not want to use sorbate without also sulfiting.  Fermentation in the 
presence of sorbate produces an off flavor that will ruin your mead. 
Sorbate only prevents yeast propagation, so any live yeast can begin to 
act upon any added sugars immediately.  The sulfite will shock it 
sufficiently that this will not be an issue. 

re: Craig's advice, I'd go with a sugar (Craig suggests brown sugar, but 
honey or even cane sugar would be my preference) before adding apple 
juice.  Apple juice is fairly acidic, and this is what you are looking 
to counter in your mead. 

If you go with any of the suggestions to add bicarbonate, which will 
indeed reduce the acid level, do be sure to mix the powder with water 
before adding it to the mead.  Any powder added directly to your mead 
will allow any dissolved CO2 to come out of solution, and this can be an 
explosive (i.e. mead gushing out of the top of your carboy) experience. 

 
Regards, 
Ken 

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Subject: Mellowing out a cyser 
From: "E9c6zum@aol.com" <E9c6zum@aol.com> 
Date: Tue, 15 Jun 2010 16:52:57 +0000 

My first cyser was very harsh and 'rocket-fuelly' until it had aged about a 
full year after bottling, when it turned yummy 

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End of Mead Lover's Digest #1477 
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