10 replies to this topic

[tim221]

So, in another example of why my spouse doesn't let me into the kitchen, I messed up my sack mead. I'm making a 3gal batch, using a recipe from the "Making Wild Wines and Meads" book.

I was supposed to add 15g of pectic enzyme, but got distracted and grabbed the bag of tannin instead and added 15g of tannin--bad for two reasons 1) it was added before the pectic enzyme, and 2) the correct amount I should have added was 3.75g.

I've read through the forums, and it appears egg white fining and gelatin can help mellow out the tannin, and then I can let it age for years.

I happen to have enough honey on hand, I'm thinking of just doubling the batch which would help take care of some of the tannins, and then do the fining etc above.

Is that my only real recourse, or is there another way to recover?

Also, I still need to add the pectic enzyme (when I realized what I'd done, I came to an all-stop so I could research and think about it)-- since I've already added quite a bit of tannin, sounds like the pectic enzyme will be less potent, should I add it at all / increase the quantity / put in the correct amount and just see what happens?

Thanks in advance!!
Tim

[S Hofner]

I'm not sure how important pectic enzyme is with a sack mead, i.e. no fruit. Along with doubling the size of the batch, there are some other things you could consider. Biolees will help to round out the tannins as will glycerin. These are in the same category as the egg whites and gelatin fining's you mentioned above. Also, you may want to wait until after fermentation is done before doing anything at all. You never know, you may like it.

[tim221]

Good tip.. biolees on order! Anticipating adding them toward the end of alcoholic fermentation, around 1.010, based on what I've read here on the site.. unless it is okay to wait until AF is complete and then see how it is prior to adding the biolees? Sometimes the timing of additions is important, other times not, and Pambianchi doesn't cover biolees in his book..

And will wait on the finings until after significant aging (it IS mead, after all) and see how it is before doing anything.

Thanks
Tim

[S Hofner]

Some on the forum recommend during fermentation, others after AF. I used it once during AF. In a couple of weeks, I will be doing a bench trial on a Noriet, with Biolees, that is in barrel. If it was me, I would just double the batch, then wait and see what is like after AF has been completed for a while.

[tim221]

I've doubled the batch, and pitched the K1V-1116 yeast (started it in Go-Ferm). Once it's done I'll check it.. thanks for the tips and info Scott!

Tim

[Juniper Hill]

If it's still too tannic, you could turn it into a melomel/pyment. Something like Blueberry or Grapes might be okay with a little tannin.

[tim221]

Good tip.. but question: would I ferment the grapes/blueberries separately and then blend later? Curious best way to accomplish.

Thanks
Tim

[Juniper Hill]

Good tip.. but question: would I ferment the grapes/blueberries separately and then blend later? Curious best way to accomplish.

Thanks
Tim

You could do it either way. They are usually fermented together, but this is not a hard and fast rule.

[saramc]

I read in another thread (http://www.winepress...ou-prevent-mlf/ POST #5) that Lysozyme can help pull tannins out. Might be something to consider.

[Tomer1]

I happen to have enough honey on hand, I'm thinking of just doubling the batch which would help take care of some of the tannins, and then do the fining etc above.

Good idea.

[tim221]

I read in another thread (http://www.winepress...ou-prevent-mlf/ POST #5) that Lysozyme can help pull tannins out. Might be something to consider.

Good point.. I have it fermenting slowly right now (used K1V-1116 and am keeping it in some icewater around 62F average temp to ferment it slow).. once it's done, I'll check on how it tastes and see if it's over the top.. if so will try some Lysozyme (got it on order) and some of the other tips (biolees, egg white / glycerine fining) to see what will get it in line.

Appreciate all the tips!

TIm