Has anyone made this mead? I made it late last year, followed all of the instructions as far as de-gassing, adding additional yeast and nutrient as staggered additions. Fermentation was controlled with a swamp cooler and held between 61-63 degrees. The mead was transferred to secondary after abut 4 months and has sat since then. I took a small sample to see how it tasted before bottling and boy was it strong. There was a strong smell and taste of alcohol similar to vodka. I decided not to bottle it to give it more time.
Did I screw this up or since it is just such a strong mead does it need time to mellow?
So has anyone made this before and how were your results?
http://brewingtv.com/episodes/2010/10/8 ... stock.html
21 lbs Wildflower Honey
12 lbs Triple Berry Mix (Blackberries/Raspberries/Blueberries)
6 lbs Strawberries
96 oz Black Currant Juice (free of preservatives)
2.3 gal Water
3 tsp Yeast Energizer/Nutrient Blend (Fermaid-K and DAP)
10 g Lalvin Narbonne Yeast (71B-1122)
Approximate OG: 1.158
Target FG: 1.030 - 1.040
Estimated ABV: 15.8%
Give it a lot more time. A couple of years ago I brewed a braggot to 9% and it took most of a year to lose the hot alcohal taste.
For the past year, I’ve made 8 batches, slightly modified: 20 lbs of honey, 9 lbs of berries, no strawberries.
The primary fermentation is typically fast to the point where I have to use a blow off assembly for the first 10 days or so. Before adding the yeast nutrient (1/4 tsp) and energizer (1/2 tsp) on days 2-4, I put on my Blichman mad scientist gloves (after sanitizing, of course) and give my fruit bomb a good squeeze and try to pop some of those tough-skinned blueberries.
When it’s settles down (2+ weeks), I transfer it over to a secondary and let the yeast do its job for another 2-3 weeks to reach a gravity at around 1.035, per the recipe. Since my wife (and all her hot friends) like it sweet, I transfer again and add betonite, campden tablets, and sorbate to stop any further fermentation and to help with clarification (the betonite). Now, this stuff is dark. So, I use a laser pointer to help gauge clarity. Sweep it back and forth and you can see the ‘stuff’ that stills dropping.
About another 2-3 weeks, we have our bottling dinner party or BBQ (depends on the time of year). We bottle 2 full cases (24 750ml bottles total) and have enough left over for a 2 ltr growler. By the end of the night, at least 6 bottles have already been stuffed in purses and inside jackets. We share with friends 
Now, the wife is patient enough to wait at least a week before she starts dipping into the stash. However, this stuff is sooo strong, so we drink it young when the fruit flavors can still mask the alcohol…we don’t get the alcohol burn that others complain about. And the rest of the stash doesn’t last long, either. If you think I’m crazy about not waiting 6 months to a year for this melomel, watch the Stock interview and even he suggests that his 15-gallon batches don’t last long. I believe one of the interviewers asked how it was after 10 months to which he replied he doesn’t know because it doesn’t last that long. I heartily agree.
