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Medicinal flavor in mead and braggot

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cfleisher:
My last three experiments with fermenting honey have all resulted in a kind of medicinal, almost minty flavor and I can't figure out what's causing it. I used different yeasts for all of them (Red Star Premier Curvee, Red Star C├┤te des Blancs and White Labs Champagne), each resulting with the same off flavor, to varying degrees. The Red Star yeasts were used in mead recipes, and the champagne for a braggot.

I've used the same supplier of wildflower honey for each batch. Anybody had this problem?

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