Fixing common mead problems: smells, stalls, oxidization, and more

While making mead CAN be simple, often times we run into some common problems. Let's look at some solutions!
0:00 Intro
0:36 Mead is stinky
3:56 Stalled fermentation
6:05 Won't clear up
8:12 Stabilization didn't work
11:11 Oxidized mead
13:55 Balance is off
16:26 Want to give up
Links
Copper: • HOW TO remove ROTTEN E...
Triforce: • How to make GREAT mead...
The Ace: • How to make Maple Mead...
Nutrients: • Mead Nutrients 101: Wh...
Bench trials: • Don’t be intimidated b...
Distilling primer: • Distilling at home: Th...
What are your tips and tricks? Let us know in the comments!
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#homebrewing #meadtips #mead

[@DointheMost]

Get my book: dointhemost.org/book

[@Biedrik4]

One thing I'd add regarding the hydrogen sulfide smell is that it can be a sign of way too much nutrients. If there's still something left for bacteria and other microbes to feed on after fermentation, that can lead to that nasty smell. I had a few meads develop hydrogen sulfide smell during secondary because I was adding waaaaaay too much fermaid O.

[@DointheMost]

If you don’t mind me asking, what nutrient were you using, and how much was too much? Just curious!

[@Biedrik4]

@@DointheMost Fermaid O. I don't have the exact numbers for how much I added on hand, but I know that it was something like double a high nitrogen addition, in a hydromel (I know, I know). There was enough that I could kind of taste the fermaid O. I've seen Stormbeforedawn mention this as a possibility, and John Palmer says that infection can be a possible cause of hydrogen sulfide smell in beer.

[@DointheMost]

@@Biedrik4 thanks! Yeah, infection can cause it, but that’s pretty rare. At least from what I’ve seen over the years. Much more likely to be yeast stress!

[@dwadeweallin17]

Love making mead cocktails with meads that aren’t quite there. This is a great video with awesome tips!

[@DointheMost]

Absolutely! Great way to use them up, and great way to add some unique flavors that you wouldn’t otherwise have in your cocktail.

[@TigerPat_9180]

Really Appreciate Your Video , Thanks ! 🐯🤠

[@TigerPat_9180]

I liked the Last Segment the Best , Blend , Blend , Blend . I Did that a few Years Ago . Had 5 Gallons , Didn't Suite Me , then 10 Gallons , Not Quite Right . But At 20 Gallons , it was a Gem 💎 😅 . 🐯🤠

[@tripplewhipper]

It's funny how things work, my first ever batch to finish was a melomel and I had so many hitches along the way, I was sure that I had introduced too much oxygen along the way or messed up nutrient additions among a lot of other quirky beginner moments and it ended up being great.

[@riukrobu]

Another significant one!

[@juliaharbeck774]

Thank you for explaining oxidized mead. I haven't had one and always wondered how you could tell. Now I know watch the color. I think I will add the color of my mead to my notes so when I open a bottle in a year I can look back and see how it started. You learn something new everyday even when you have been making mead for almost a decade.

[@DointheMost]

Color is a dead giveaway! It’s definitely one of the easier ways to identify where an off flavor is coming from if the color has changed significantly.

[@Hogarthnp20]

I was looking at your vlog BEST WORST BOTTLE ENCLOSURES .on the subject of waxing ,I have an old crackpot I was just thinking does this get my wax hot enough 😊

[@MatSmithLondon]

Hydrogen sulphide, I read somewhere the best way to mitigate against this is to ensure the original must is well oxidised. I bought a drill paddle and I just go wild with it now. (Obvs prior to pitching the yeast.) Is that the right idea?

[@crystalrose.wellness]

OK - so I started my first mead but the instructions that came with the kit say to oxygenate when I add nutrients every 2 days. So 1) it's over-oxygenated but I don't think too far gone. 2) I fed it nutrients after the fermentation process stopped (stupid instructions) 3) I made a lemon-apple mead (with apple juice and probably not enough honey) and I have some bourbon that I can add to it to try your suggestion to save it. Here goes nothing! I hope I do this right! lol

[@vintagedamon]

I fixed a sulfur smell in my mead with the copper wire method just last week. Really happy at how fast it worked and how it took it from noticeably sulfury to zero sulfury smell.

[@ricsgarden7394]

Making my first mead. (Also my 4th ever brew? It is bubbling harder than all other brews Ive done. (Except the one that spilled over) Anyway only a few days in but no smell and working great. Oh this has no fruit Just a honey mead.

[@TheMaskedNinja_]

Good to get a refresher before cherry season can't wait to make some cherry melomels

[@rohloffj]

Uvaferm can also be a very effective way to restart a stuck fermentation, although the process can be very tedious

[@DointheMost]

Definitely comes up as a common recommendation. Seems like I can only ever find it in bulk, though!

[@VektrumSimulacrum]

Staggered yeast nutrient additions have made a night and day difference, at least in my cider making. My current batch, that is dry hopping now, was putting out the most amazing smells when racked. Finished dry, but it's so clean and has that fresh apple juice smell coming through. Tasted amazing straight from the fermenter when taking a hydrometer reading. I'm looking forward to this batch of hopped cider made with S-33 and Sequoia HS-1228.

[@kb2vca]

Great video. Lots of good ideas but I would upturn your suggestion as to how to restart a stalled mead. If the problem is systemic (Your mead is too acidic, you added juice that had been preserved with sorbate etc. etc) then adding more yeast may not remedy anything. The best way to restart a stalled mead is to create a new starter - as you said, but then add the problem mead to the starter by doubling the amount in the starter with each addition: if your starter was 100 ml, then add 100 ml from the problem batch, then add 200 ml, then 400 until you have transferred the problem batch to the starter. And you double the amount only after you can see that the mead in the starter is actively fermenting.

[@scottchaney4573]

Love sparkaloid, been using since 90s. I’ve had some super sweet mead forgotten about that turned to port, the only good oxidation I know of.

[@cfnaaa8049]

My mead always gets stuck at the last 3 brix which is by far aroud 13% abv, even though I'm using high tolerance yeast like ec1118, 71B, D47 with Fo and Fk and yeast energizers. What could be the problem to this? Could it be high acidity in the mead?

[@alexander8708]

Hi, I had a question, I just get a mead kit and it has D47 as yeast, but I check the recommended temperature to ferment and is around 63-70F or 17-21C but where I live the external temperature is around 33C right now, and inside mi house is like 30C without the AC... You can recommend me something?

[@KernsJW]

That No[ox] stuff is expensive! Smallest I can find is 1 Kg for $90. Would be cool to try as I have a mead I forgot about and it oxidized badly. Was planning on trying some random stuff and if nothing else, just distilling it.

[@charlescomer2692]

Just was googling prices. Crazy expensive. Guess us common folk won't be using for another couple years when a competitor company makes one

[@fustratedfisher]

Good afternoon, I am new to the mead and we'll also wine making lol In your opinion is it better to age in the carboy or the bottle?

[@Purelychem]

gelatin also makes your brew not OK for vegans

[@Jage_]

A way to fix common mead making problems is to get good by getting "You Can Make Mead!" duh!

[@DointheMost]

It’s true! -Dwight Schrute

[@JemyM]

I just got my "glögg" mead done (Swedish spiced wine with ginger, cinnamon, clove, cardamom, bitter orange and raisins) and I think I overdid the ginger. While I could create another mead to dilute it with, why not just make another batch with less ginger?

[@scottchaney4573]

Have you had some older mead that tasted strongly of cloves and you haven’t added cloves?

[@user-dc8uz5lb8l]

Super Man of Brew

[@user-dc8uz5lb8l]

This is your news video. So I think I commit. Memorial day is coming up. Me being a you tubee a you being a KZbinr. I love The King of random. I miss Grand. So. Up to you 🤔

[@Dogstickfetch]

EC oneoneone8 or KV oneoneoneoneoneone6, 😂😂😂😂

[@DointheMost]

😚🫴💋

[@GrayDoingStuff]

Yep learn one sound way to do it and then go from there. It’s not rocket science Vikings did this with nothing.

[@yourmetalgod69]

Uvaferm 43

[@DointheMost]

Definitely a great choice for stuck fermentations, if you can find it affordable!

[@yourmetalgod69]

@@DointheMost I bought some and keep it in the fridge in vac packed 20Gram packs. I figure if I need to restart any mead 20grams should be more than enough lol