I just opened up some of JAOM I bottled one year ago. It's good, but it has a distinct soy sauce flavor.
A few other wines I've made have the soy sauce flavor as well; these are all my first few batches of wine/mead that I'm referring to. I'm pretty good with sanitizing everything, and I'm sure it's not a bacterial infection.
The only thing I can think of is that primary fermentation occurred during the heat of summer; in the 80s and possibly 90s. Could this be what's causing the strange flavor? I don't recall which type of yeast I used.
Has anyone else had the soy sauce essence come through in a wine/mead? Does anyone know of any other factors other than high ferment temps that can cause this?
A few other wines I've made have the soy sauce flavor as well; these are all my first few batches of wine/mead that I'm referring to. I'm pretty good with sanitizing everything, and I'm sure it's not a bacterial infection.
The only thing I can think of is that primary fermentation occurred during the heat of summer; in the 80s and possibly 90s. Could this be what's causing the strange flavor? I don't recall which type of yeast I used.
Has anyone else had the soy sauce essence come through in a wine/mead? Does anyone know of any other factors other than high ferment temps that can cause this?
