I'm making a mead. I kinda forgot about it for a week. I'm usually pretty good about monitoring pH and adding nutrients, but this one got away from me. It has kind of a phenolic, medicinal, band-aid flavor. This is the first time I've used POF+ yeast, so, maybe that wasn't the best idea.
It's not awful, but I'm wondering what I can do to mitigate the damage. Gelatin finings? Cold crash? Shouldn't polyphenols fall out of suspension eventually?
7lbs blackberries, fermented with WY3522 ~ 1/2 gallon
+4 gallons water, clover honey to hit OG = 1.072
+1 pack of T-58
8/17 OG 1.072, pH 4.6 4g nutrient, 2g DAP
8/19 1.050, pH 3.3 + 4g nutrient, 2g DAP, stirred
8/27 1.016, pH 3.0, medicinal off-flavor