Honey Ale Help

[UcfLumberjack]

add the honey upfront. no reason to leave it til secondary.

dmtaylor: it wasn't infected. it tasted like ass cuz it was dry, young, poor ferment, and that was your fault. i do it all the time and have yet to have a single problem, especially with a mead.

[dmtaylor]

Oh, it was infected all right. Big nasty globs of goo floating around in it, and it was hazy. I've made many meads and I've never seen anything else like it, before or since. But it is possible that it was my fault. Perhaps I missed a spot sanitizing. Who knows.

[UcfLumberjack]

hmmm..... I've heard of the vinegar bacteria surviving in meads. maybe it was that?

[dmtaylor]

No. This was like the bacteria in your gut. Seriously, very similar to vomit. As if someone hocked a loogey into the fermenter, and it multiplied like on a sci-fi flick. Yuck.