Can I save it?

[res291que]

I made a mead several months ago, I can grab the specifics, OG, FG, recipe, etc when I get home. I made about a 2.5 gallon batch and put into a 5 gallon carboy. Just been sitting in that never transferred or anything, has 2 - 3 gallons of headspace. When I tasted this the other day it tasted to me like it had oxidized, I was debating about mixing some new mead into this and refermenting. Would this help or is this a futile effort and should I just dump the batch? Thanks in advance for the help.


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[loveofrose]

Define "tastes oxidized", honey type, and recipe. Then we can help!


Better brewing through science!

 

[Yooper]

If it's oxidized, then there is no fixing it. If it's palatable, you can drink it fast before it gets worse.

 

[loveofrose]

I've found many new mazers confuse "oxidized" with "young mead that tastes like ass". Oxidation is really rare in mead unless something catastrophic occurred.

Young mead is saved by age and patience. Truly oxidized mead is fixed by making another batch properly.


Better brewing through science!

 

[Robusto]

I've found many new mazers confuse "oxidized" with "young mead that tastes like ass". Oxidation is really rare in mead unless something catastrophic occurred.

yupers!

also, if you just let it ferment and didn't rack it or anything, then the "air" space in the carboy should be filled with the CO2 that the yeast made.