13 replies to this topic

[Mark J]

I made a 2 gallon plum mead using a Cherry recipe
that calls for using 1 campden tablet per gallon.
I used a 3 Gallon carboy & added 8 lbs of plums.
When the fermentation stopped, I tested the S.G.
& I got a 1.000. So I racked it & tested it with a
vinometer & got 18 % alcohol. I then tasted some,
It tasted like wine but no plum. So I am wondering
If I extract the juice from fresh plums, Say 2 to 4 lbs
& add it to a fresh carboy during the next racking,
Is the alcohol content strong enough to kill any
wild yeast that might be in the fresh plum juice,
or do I need to add campden tablets again?

[Medsen Fey]

First of all, a vinometer is worthless. They don't work on sweet wines and frankly, they are inaccurate even with dry ones. If you want to know how much alcohol is in a batch, you can estimate based on starting and final gravity, or you can use readings from a hydrometer and a refractometer done at the same time, or there are some other more complex tests. Any of these will get you a reasonably close estimate - say +/- 1% ABV.

If you add more fruit into a batch with 18% ABV, you probably have little to worry about. The ABV at that level will kill most organisms. If your batch didn't taste like hot, burning, rocket-fuel, you aren't at 18% ABV. At typical wine strength levels, the alcohol will suppress wild yeast, but lactic acid bacteria on the fruit may be able to survive and cause malolactic fermentation. If you don't want that occurring adding sulfite is probably a good idea.

Medsen

[Mark J]

First of all, a vinometer is worthless. They don't work on sweet wines and frankly, they are inaccurate even with dry ones. If you want to know how much alcohol is in a batch, you can estimate based on starting and final gravity, or you can use readings from a hydrometer and a refractometer done at the same time, or there are some other more complex tests. Any of these will get you a reasonably close estimate - say +/- 1% ABV.

If you add more fruit into a batch with 18% ABV, you probably have little to worry about. The ABV at that level will kill most organisms. If your batch didn't taste like hot, burning, rocket-fuel, you aren't at 18% ABV. At typical wine strength levels, the alcohol will suppress wild yeast, but lactic acid bacteria on the fruit may be able to survive and cause malolactic fermentation. If you don't want that occurring adding sulfite is probably a good idea.

Medsen

"hot, burning, rocket-fuel"

I meant to ask about that.

Every Mead I made so far taste like that. Is that noemal ?

Also, about the sulfite, What kind & how much do I use per gallon?


Thank You.

Attached Files

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[Medsen Fey]

"hot, burning, rocket-fuel"

Every Mead I made so far taste like that. Is that noemal ?

Also, about the sulfite, What kind & how much do I use per gallon?

Not every mead will taste that way, though many do until aged enough. Keeping your fermentation temperature under control (and under 70F) will reduce this and choosing gravity levels to keep the ABV down (12-13%) will also help, as will managing fermentation with good nutrition and pH management. Yeast choice is also a big factor.

As for the sulfites, 1 Campden tablet per gallon should be enough to keep the MLF at bay.

[Mark J]

Not every mead will taste that way, though many do until aged enough. Keeping your fermentation temperature under control (and under 70F) will reduce this and choosing gravity levels to keep the ABV down (12-13%) will also help, as will managing fermentation with good nutrition and pH management. Yeast choice is also a big factor.

As for the sulfites, 1 Campden tablet per gallon should be enough to keep the MLF at bay.

I have made 8 batches of Mead so far, Everyone excluding the JAOM has fermented in a week. I keep my apartment at a cool temperature. Below 70% (I like it cool anyway)

[Mark J]

I notice something funny.
The stats say
# 4 Replies
# 0 Views

LOL

[deb_rn]

You have a LOT of headspace in that carboy. Was that when it was still at a hight SG?? You need to move it to a smaller container.

What kind of plums did you use? THAT will determine if it TASTES like plum. Some are better suited for winemaking. The normal supermarket fruits aren't intended to be fermented... too bland.

What was your TA in the plum wine? I have found that a little acid "perks" up the flavor as well. Lots of things to try and get that flavor where you like it.

I made a very small batch of plum a couple years ago... couldn't get it to clear. I've read on Luc's blog how to get rid of the "waxiness" on the fruits now. I didn't think it had a lot of flavor either, so I just blended it with some concord.

Debbie

[Mark J]

You have a LOT of headspace in that carboy. Was that when it was still at a hight SG?? You need to move it to a smaller container.

What kind of plums did you use? THAT will determine if it TASTES like plum. Some are better suited for winemaking. The normal supermarket fruits aren't intended to be fermented... too bland.

What was your TA in the plum wine? I have found that a little acid "perks" up the flavor as well. Lots of things to try and get that flavor where you like it.

I made a very small batch of plum a couple years ago... couldn't get it to clear. I've read on Luc's blog how to get rid of the "waxiness" on the fruits now. I didn't think it had a lot of flavor either, so I just blended it with some concord.

Debbie

The headspace was 3 inches below the cork. "8 lbs of black plums"

[homevino]

Not every mead will taste that way, though many do until aged enough. Keeping your fermentation temperature under control (and under 70F) will reduce this and choosing gravity levels to keep the ABV down (12-13%) will also help, as will managing fermentation with good nutrition and pH management. Yeast choice is also a big factor.

You guys have me interested here... I have a mead going as well... that is "hotter" than ever. Just a traditional mead. Medson, this mead is the one we spoke about a while back where my SG was very high... like 1.180 or something. It's made with only orange zest, cinnamon, cloves, ginger and a ton o' honey! I did add several doses of fermaid K at various stages during fermentation to get it to finish and I wonder if this is where I have the hotness from?

It smells heavenly... but sipping... whoah, not very palletable. I have been letting it sit... keeping it clear... and at or under 70 degrees, hoping time would help. It really seems it's not going anywhere. I have considered watering it down... but haven't done a thing. I've been meaning to ask advice before doing anything. So... any ideas? It really looks and smells great... but I wouldn't serve it to anyone yet. Thanks, Jason

[Wade's Wines]

The hotness is from high alcohol content.
Too much K-Meta (campden tabs) will give it a burnt match smell.
Is it sweet to the taste right now? What's the s.g. now?
Don't water it down. Give it lots of that secret ingredient: Time!

[homevino]

Hi Wade,

It's at 1.000 right now and is clear, no lees on the bottom. I did gather it was high-alcohol. It's just coasting right now. Out of curiosity, what do you think time could do? I know that sounds like a trick question, but could it really smooth out in to something drinkable? Thanks.

[Wade's Wines]

"1.180 or something" is probably not right if you have 1.000 now. 1.180 would be about 25% alcohol at 1.000, which I don't know of a yeast that can go above maybe 20% on a long lucky stretch.
High alcohol wines usually smooth out to something drinkable in time. But just for instance, brandy, whiskey, scotch, rum and most other alcohol spirits that are 40% alcohol or so are typically aged at least 7 years in oak. At one year they're called "rot-gut" and for good reason.
In any case, don't dump it and practice patience!

[homevino]

I'm sure the SG was 1.100 or more... (maybe 1.190 is a stretch... not used to starting batches higher than 1.090 or so) - We just had an overdoes of honey from the fall crop.

Could perhaps my numerous feedings of Fermaid K during the primary have turned them in to monster yeasts?

I can be patient. Thanks Wade.

Jason

[Tomer1]

There are more plum sub species and verietals then grapes, some are just flesh with citric acid and some have accuall flavor and aroma so it is important to choose the right one\s.