Expert: Spencer W Thomas - 7/13/2009

Question
Hi, I have a question about brewing. Im a novice. Ive brewed a half dozen beers using kits that include both malts and grains. Ive also brewed several batches of mead which is were I like to experiment more.

Anyhow, I recently brewed some mead...trying to follow a recipe from a homebrewing book. The recipe was basically a fruit mead and calls for about 6 or 7 lbs of honey and 5 lbs of blueberries with a wort volume of about 4-5gallons. I didnt follow the recipe real close and I didnt even look to see what kind of yeast it asked for.  I used a DRY Mead yeast....which Im wandering if that is the mistake.  After two weeks of fermentation there is a bit of a vinegar smell, the mead taste is slightly sour but otherwise very watery.

I had a similar smell and taste when trying to make some cider in which I followed no recipe and used straight organic apple juice and a cider yeast. I added nothing.

I also had a similar result when ive tried to make other drinks using fruit in which I did not add much or any other sugars.

Anyhow, I thought I would ask your advice. I have added another 5 lbs of honey to the wart to see if that improves the blueberry mead fixes my problem before I throw it out.

I also thought I would use a Sweat mead yeast next time with this recipe.

Answer
Well, 6 or 7 lbs of honey in a 5 gallon batch will make a fairly light mead, so the "watery" character is not surprising.  At that strength, there would be no difference between a dry mead yeast and a sweet mead yeast.  You will only see a difference at higher gravities.  Adding more honey sounds like a good move.

I would not worry about off smells and tastes during fermentation.  Wait until it's done, at least.  Sometimes you need to age it for a while, especially when using wine or mead yeast.  When I make a mead for quick consumption, I use ale yeast.

Fruit does contribute acid, which will give you a sour or tart flavor, especially if you don't add much sugar (or honey).  Again, I would not worry too much, and wait for fermentation to finish.