Small Calamities

Your Calamities

Turn On Me
August 1, 2008 | permalink

The first stage of fermentation of the (not-quite-yet-but-soon-to-be) Buckwheat Mead is complete; I moved have it out of the primary fermenter and into the glass carboy, where it will continue it's transformation.

In the strictest sense, this isn't necessary. Fermentation would continue if it was left in the primary container, and I would still end up with a good mead. However, transferring to a new, clean vessel allows one to leave behind the dead yeast and other solid by products that have accumulated thus far, and will leave you with a clearer end product, in terms of both visual clarity and taste. It also stirs everything up, and so in effect 'nudges' the yeast (which is slowing down at this point) into a second round of high activity. Additionally, it frees up the primary for the next batch of whatever you are making, which is important if you are doing your brewing in a small New York apartment like I am. And, of course, it creates a good opportunity to taste the mead in-progress.

And what did it taste like, you ask?

When the must was sealed into the primary, it was god-awful sweet, the kind of sweet that makes your teeth vibrate and your eyeballs itch, and totally overpowers any other flavor that might be present; in other words, completely undrinkable. Now, however, I would say about three-quarters of that sweetness has become alcohol. It is still sweet, but not unpleasantly so, and it is currently about as strong, alcohol-wise, as the test batches I made earlier this year, and it still has a bit to go before it is done. The flavor is emerging from behind the sweetness as well; it has these dark, bitter, molasses-y tones that are really interesting. I can't wait to see how the finished mead turns out.