If you can’t tell from the title, today is the seven month anniversary of the racking of a spiced honey wine I made when I was on a spicing kick in my home-brewing; I had a bunch of honey around and some baker’s yeast, so I figured why not?
One reason why not is that, so far, every mead I’ve made–four one-gallon batches–has maintained a very noticeable hot alcohol/chlorine smell that lingers into the flavor. I’m wondering if I contaminated the water or if I just need to wait them all out, so back in the closet they’ve gone. This is the first time I have tasted this batch.
This honey wine is fermenting in a Mr. Beer keg, and you can see where all the yeast and sediment has settled out in the bottom of the barrel. When I lifted it up to the counter there was some agitation, but this is slowly clarifying. The smell worries me a little: that familiar chlorine heat, a bit of a yeasty bread smell as well, but there is a definite honey sweetness, especially as the wine approaches your mouth. It is smooth feeling and tasting, and not overly viscous, coating my mouth and throat lightly. There is some lingering heat on the back end, so back in the closet for a few more months. I’m excited about this one, but it’s back to the waiting game.


