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Will Aging Fix it?
I made my melomel with 4 pounds of mixed berries (black berries, raspberries, and blue berries), and 8 pounds of honey for 4 gallons of water. Used dry champain yeast. I let it sit on the crushed fruit for 4 weeks.
I just racked to the secondary and added some acid blend. When I tasted my gravity sample (before adding the acid) it tasted sort of like chapstick or lip balm. A little berrish, but not very bold and sort of cheep tasting. Will aging fix this?
I was initially going for a mild berry taste that wouldn't over power the honey...but I really don't want cheep lipstick taste.
Thank you
gavin
It will mellow with age, depends on how good your fruit was though if it will mellow out. Berries are very acidic and if they aren't perfect your mead or wine will never taste great. Also, you won't get a berry taste when fermenting the fruit in the primary. Just like grapes, you don't get a grape taste when making wine because all of the sugars are fermented in the grapes. If you want a berry taste you will need to do this during secondary or after secondary fermentation. Also, to help with those off flavors stabilize the melomel before you bottle and add some additional honey or sugar. That will sweeten the wine and could get rid of those harsh flavors. Aging will be the best remedy.
thanks
alexander
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