"When in doubt....wait."
I'll explain.
I made 2 batches of mead (pure buckwheat honey and nothing else) about 6 months ago. I added yeast nutrient to both batches.
I learned later that yeast nutrient is not necessary nor recommended for buckwheat mead, but I didn't know that then.
I used 2 different strains of yeast (EC-1118 and 71B) and was planning on doing a side-by-side comparison (more on that in a bit).
About 2 months ago, I decided to have a barrel tasting with one of my friends. Both meads tasted like Elmer's glue, were cloudy as h*** and, were only worthy of the kitchen drain.
My friend advised me to dump both batches, as we surmised they may have been spoiled one way or another.
Well, I decided, that since I didn't need the carboys just yet, might as well wait a while.
2 months later (today) I tried both meads. To my surprise, they are both brilliantly clear, they both have a great honey nose, and taste wonderful. Needless to say, they are both a bit hot still from their young age.So, there's my advice: *BE PATIENT*. I am glad I waited, otherwise I would have dumped $60 down the drain. Instead, I have 70 bottles of buckwheat mead to look forward too!
Now, for today's comparison tasting.
The EC-1118 is clean, crisp, and very, very clear. It is a bit hot on the pallette, but I know that will mellow with age. It would be a very good alternative wine with fatty foods.
The 71B is clean, crisp, fruity, and very round. Researching Lalvin's site,
71B is supposed to ferment up to 25% of malolactic acid, which it apparently has done. It is quite a bit less hot that the other, but very tasty. it's off dry, but still has the flavor of a dessert wine.Other things in the works:
I just bottled 2 1/2 cases of mead made from Guajillo honey and a strong brew of green tea. The tannins in the tea really cleared this wine quickly, and I was not forced to use finings.
I have 5 gal of my "tree hugger mead" in the final. I am going to force carbonate to 4 volumes of CO2 and bottle in champagne glass. Made a strong brew of ginger root, coriander, cardamon, and sasafrass (hence the name). Tastes like hard root beer, which will be nice with the effervescence.
I am starting a raspberry-zinfandel wine this weekend. Right now, just assembling the requisite chemicals.
Next week, I am starting a blackberry-zinfandel with local wild-grown blackberries. Should be fun with all the mosquitos.
Toodles. Brian