BJCP Mead Study Guide Flashcards
(430 cards)
1
Q
What is Mead?
A
A beverage made from fermented honey and water
Mead has been associated with various cultures and is considered the drink of the gods in some folklore.
2
Q
When did mead production likely begin?
A
Around 8000 BC
3
Q
What are the basic ingredients of mead?
A
Honey, water, and yeast
4
Q
How can the sweetness of mead be adjusted?
A
By changing the amount of honey or the type of yeast used
5
Q
What are Melomel and Metheglin?
A
Melomel is mead with fruit; Metheglin is mead with spices
6
Q
What is honey primarily composed of?
A
Glucose (38%) and fructose (30%)
7
Q
What is the average pH range of honey?
A
3.4 to 6.1, with an average of 3.9
8
Q
What are the natural properties of honey?
A
Antimicrobial properties and long shelf life
9
Q
Why is honey not recommended for young children?
A
It may contain dormant bacterial endospores that can create toxins
10
Q
What is beekeeping?
A
The maintenance of honey bee colonies for honey and beeswax collection and crop pollination
11
Q
What is the role of yeast in the fermentation process?
A
Yeast convert simple sugars into ethanol and carbon dioxide
12
Q
What distinguishes mead from other alcoholic beverages?
A
Mead is fermented from honey, while others come from different sources like grapes or grains
13
Q
What is the prepared honey solution ready for fermentation called?
A
Must
14
Q
True or False: Mead is often incorrectly referred to as honey wine.
A
True
15
Q
What type of fermentation process do yeast carry out?
A
Anaerobic respiration
16
Q
What is an apiary?
A
A location where bees are kept
17
Q
What is the primary energy source for bees during scarce food conditions?
A
Honey
18
Q
Fill in the blank: The major acid present in honey is _______.
A
Gluconic acid
19
Q
What is the typical water content of honey?
A
About 17%
20
Q
What process is used to produce distilled spirits?
A
Distillation of fermented sugar sources
21
Q
What is the main difference between mead and wine?
A
Mead is fermented honey; wine is fermented grape juice
22
Q
What is an apiarist?
A
A beekeeper
23
Q
What are the basic ingredients commonly used in making mead?
A
Honey, water, and yeast
Additional ingredients can include fruits, spices, and herbs.
24
Q
Why are adjustments made to mead after fermentation?
A
To achieve a pleasant final balance based on taste
Adjustments can include sweetness, acidity, and tannin.
25
What is the impact of adding acids prior to fermentation?
It can negatively impact fermentation.
26
How can pH be adjusted before fermentation?
Using potassium carbonate or potassium hydroxide.
27
What should be checked as fermentation is finishing?
Final gravity and alcohol level.
28
What can be done if the alcohol level seems low after fermentation?
Add more honey to extend fermentation.
29
What is an alternative method to increase alcohol concentration in mead?
Ice the mead to freeze out water.
30
What is the most common adjustment made to mead?
Sweetness.
31
What is back-sweetening?
Adding sugar solution to increase sweetness.
32
What type of honey is preferred for back-sweetening mead?
The same type of honey used in the mead.
33
What can happen if raw honey is added directly to mead?
It can be difficult to incorporate fully.
34
What is a method to help incorporate raw honey into mead?
Blend with water before adding to mead.
35
What are the potential downsides of adding a large amount of unfermented honey?
It can give a raw, unfinished flavor and increase haze.
36
What should be done if a mead is too sweet?
Consider pitching a yeast strain with higher alcohol tolerance.
37
How can acidity and tannin be adjusted in mead?
By adding acids and tannins after sweetness is balanced.
38
What is flabby mead?
Mead that is sweet but lacks balancing acidity.
39
What should be done before adding additional fruit to a melomel?
Consider stabilization.
40
How can spice balance be increased in a metheglin?
By adding spices directly or making a spice tea.
41
What acids can be used to adjust final acidity in mead?
* Citric acid
* Malic acid
* Tartaric acid
* Acid blend
42
How is an acid blend typically prepared for mead adjustment?
Dissolve 1 tsp of acid blend in 1/4 cup water.
43
What should be done if acidity is judged to be high enough but sweetness seems unsupported?
Add some tannin.
44
What are the typical sources of tannin for mead?
* Grape tannin
* Strong brewed tea
45
What can be done if there is too much acidity in mead?
Add sweetness or use additives like calcium carbonate.
46
What is malo-lactic fermentation (MLF) used for in mead?
To convert malic acid to lactic acid, raising the pH.
47
What should be evaluated after making adjustments to mead?
Clarity.
48
What can be done if adjustments introduce haze to mead?
Repeat the clarification process or allow additional time.
49
What is a recommended approach if unsure about adjustments to make?
Take a measured sample and experiment with adjustments.
50
What did most meadmakers historically believe about aging mead?
Meads had to be aged for a significant length of time to be drinkable.
51
What factors can influence how soon mead is ready to drink?
* Fermentation health
* Alcohol strength
* Ingredients
* Honey variety
52
What are the typical effects of aging on mead?
* Reduces esters
* Reduces bitterness
* Reduces alcohol sharpness
* Enhances clarity
* Smooths and melds flavors
53
True or False: Well-aged mead can develop a layered quality and complex character.
True
54
What role do tannins play in mead aging?
They stabilize mead and increase its ability to age.
55
What is the main challenge associated with aging mead?
Oxidation, unless proper handling and packaging procedures are followed.
56
Fill in the blank: Traditional crown-type bottle caps are probably the least effective for _______.
long-term storage
57
What factors can degrade mead during storage?
* Heat
* Light
* Mechanical agitation
58
What are the visual effects of oxidation on mead?
* Colors become duller and darker
* Clarity loses brilliance
59
What flavors can oxidation cause in mead?
* Fresh fruit flavors to taste like dried fruit
* Stale taste
* Bitterness increase
60
What are some aromas associated with oxidation?
* Paper
* Wet cardboard
* Almond/nutty
61
True or False: All oxidation in mead is detrimental.
False
62
What is the difference between bulk aging and bottle aging?
* Bulk aging: aging in anything other than the final bottle
* Bottle aging: transferring finished mead to a bottle after fermentation
63
What is a significant advantage of bottle aging?
Provides the best protection against oxidation.
64
List some advantages of bulk aging.
* Allows mead to mature and change as a full batch
* Better clarification
* Consistency from bottle to bottle
65
What is blending in the context of mead?
Mixing mead with another beverage to create consistency, correct flaws, or create a new concept.
66
What is one common scenario for blending mead?
Blending a sweet mead with a dry or acidic mead to create a balanced mead.
67
What can blending help achieve with overly sweet mead?
It can be used to back-sweeten other meads.
68
What is a potential benefit of blending different batches of the same mead?
It can create a more complex character.
69
Fill in the blank: Blending mead with other beverages can create _______.
braggots, pyments, cysers, melomels
70
What is a recommended approach to successfully blend mead?
Understand the profile of the meads, taste them, and record their characteristics.
71
What should be done when blending mead in small increments?
Taste after each change and iterate until satisfied.
72
What is the primary challenge in achieving balance in mead?
It relies on good perceptions of individual components and a clear vision of the finished product.
73
Define balance in the context of mead.
The interaction and harmony between two or more of the mead's constituents.
74
What components contribute to the balance of an enjoyable tasting experience in mead?
* Aroma (bouquet)
* Flavor (taste, honey flavor)
* Structure (tannin, acid, alcohol)
* Residual sweetness
* Mouthfeel (body, carbonation)
75
True or False: In a balanced mead, individual components overshadow one another.
False
76
What is the simplest form of balance in mead?
The balance between sweetness and acidity.
77
What does a mead with good acid-sugar balance taste like?
Neither too sweet nor too acidic.
78
What is the result of a mead having too much sugar for its acid?
It will taste cloying, sugary, and flabby.
79
What are the common descriptors of mead components?
* Sweetness
* Alcohol strength
* Carbonation
80
What does sweetness refer to in mead?
The amount of residual sugar in the mead.
81
How is acidity perceived in mead?
As a perception of acids or low pH, sometimes described as tartness or sourness.
82
Where do tannins in mead come from?
* Fruits
* Spices
* Tea
* Chemical additives (e.g., grape tannin)
* Oak-aging
83
What is the role of alcohol in mead?
It is a fermentation by-product that adds flavor, aroma, and mouthfeel.
84
What is honey flavor in mead influenced by?
* Honey variety selection
* Amount of honey used
85
Fill in the blank: Carbonation refers to the amount of dissolved _______ in solution.
carbon dioxide
86
What does body refer to in the context of mead?
The viscosity of mead perceived as a sensation of weight or thickness on the tongue.
87
What is the most important balance in mead?
The balance between sweetness, acidity, and tannin.
88
How can high sweetness affect the perception of mead?
It can make the mead seem cloying and soft.
89
What happens if there is too much acidity for the alcohol in mead?
The mead will seem harsh, thin, and astringent.
90
True or False: Higher carbonation can help balance higher body in mead.
True
91
What effect does serving temperature have on mead balance?
Low serving temperatures can make tannins more apparent.
92
What is a dry mead defined as?
One with no higher than a barely noticeable sweetness level.
93
What effect does too little acid and astringency have on mead?
Causes the mead to taste overly soft, heavy, and flabby
## Footnote
The spirity quality of the alcohol plays too much of a role in these scenarios.
94
How does mead tolerate acidity in relation to alcohol content?
Mead tolerates acidity better when the alcohol content is higher
## Footnote
Higher alcohol levels can balance lower acidity levels.
95
What is the effect of a considerable amount of tannin when acidity is low?
More acceptable if acidity is low and alcohol is high
## Footnote
This balance allows for a more favorable flavor profile.
96
How does serving temperature affect beer?
A cold serving temperature suppresses malt and makes the beer seem more bitter
## Footnote
This is due to the flavors being muted at lower temperatures.
97
What happens to tannins in mead at low serving temperatures?
Tannins seem much more apparent while suppressing honey flavors
## Footnote
Lower temperatures also make mead seem a bit less acidic.
98
What effect do higher serving temperatures have on mead?
Makes alcohol more apparent
## Footnote
This can influence the overall balance of flavors in the mead.
99
True or False: Lower serving temperatures enhance honey flavors in mead.
False
## Footnote
Low temperatures suppress honey flavors.
100
Fill in the blank: Mead can taste overly soft and flabby if there is too little _______ and _______.
acid, astringency
## Footnote
This imbalance affects the overall flavor profile of the mead.
101
What are braggots?
Meads made with malt
## Footnote
Braggots are a hybrid beverage combining elements of both mead and beer.
102
What is the primary ingredient that braggots must always contain?
Malt
## Footnote
Malt is essential for the production of braggots, contributing to their unique flavors and characteristics.
103
What may braggots also contain besides malt?
Hops
## Footnote
Hops can enhance the flavor and aroma of braggots, similar to their use in beer.
104
What is the effect of malt on mead?
Affects appearance, flavor, aroma, and mouthfeel
## Footnote
Malt plays a crucial role in determining the overall sensory profile of the braggot.
105
What must malted barley undergo before fermentation?
Conversion to sugar
## Footnote
This process is essential for fermentation to occur, allowing yeast to produce alcohol.
106
What method do brewers typically use to convert starches to sugars?
Mashing
## Footnote
Mashing involves mixing crushed grain with water at controlled temperatures.
107
What is a common alternative to mashing for meadmakers making braggots?
Prepared malt extract
## Footnote
Malt extract is a convenient option that contains concentrated converted malt sugars.
108
What does kilning do to malt?
Provides finished color and flavor profile
## Footnote
Kilning involves heating malt at controlled temperatures to develop its characteristics.
109
What flavor characteristics might paler malts have?
Lighter, more neutral malty flavor with bready and biscuity overtones
## Footnote
The flavor profile of malt varies with its color and type.
110
What flavors may amber malts contribute?
Caramelly, nutty, or toasty flavors
## Footnote
Amber malts add complexity to the flavor profile of braggots.
111
What flavors might darker malts impart?
Chocolate, coffee, roasty, or burnt flavors
## Footnote
Dark malts can significantly influence the taste of the final product.
112
What is one of the contributions of malt to a mead?
Provides proteins that maintain a head if carbonated
## Footnote
This characteristic is important for the sensory experience of the beverage.
113
What are hops?
Flowering cones of the hop plant (humulus lupus)
## Footnote
Hops are used in brewing for their flavor, aroma, and bitterness.
114
What compound in hops contributes to bitterness?
Alpha acids
## Footnote
These acids must be boiled to become soluble and extract bitterness.
115
What happens during a longer boil of hops?
Greater bitterness extraction, but loss of volatile aromatics
## Footnote
Timing of hop additions is crucial for balancing bitterness and aroma.
116
When are hops used for bittering typically added?
Earlier in the boil
## Footnote
This timing helps maximize bitterness extraction.
117
What types of flavors and aromas can hops provide?
Citrusy, spicy, earthy, woody, minty, piney, floral, or grassy
## Footnote
Different hop varieties impart distinct characteristics to the braggot.
118
What are the two methods for producing braggots?
1. Fermenting the malt along with the honey
2. Fermenting beer and mead separately and then blending
## Footnote
Each method has its own advantages and considerations for the brewing process.
119
What is an advantage of fermenting the malt along with the honey?
Provides additional nutrients for the yeast and reduces the time needed to get a fully blended product.
## Footnote
This method allows for a quicker fermentation process.
120
What allows for better tuning and tweaking of flavors in braggots?
Fermenting beer and mead separately.
## Footnote
This method allows for adjustments in ratios until the desired flavor is reached.
121
Why is the balance between honey/mead and beer critical in braggots?
It affects the overall impression, with judges looking for a beer-based mead rather than a beer with honey character.
## Footnote
The balance should lean towards mead character.
122
What continuum is used to describe the relationship between beer and honey in braggots?
Beer → Honey Beer → Braggot → Mead.
## Footnote
This continuum illustrates the increasing percentage of honey to beer.
123
What resource is recommended for brewing beer?
BJCP Study Guide for the Beer Exam and John Palmer's How to Brew online resource.
## Footnote
These resources provide excellent information for aspiring brewers.
124
How do most braggots differ from typical beers in terms of bitterness?
Most braggots have less bitterness than a typical beer.
## Footnote
Beer recipes may need to be adjusted accordingly.
125
What should be substituted in a braggot recipe?
Malt-based sugars for some of the fermentables.
## Footnote
This adjustment helps in formulating the flavor profile of the braggot.
126
What is the recommended first attempt for making a braggot?
Try an unhopped braggot.
## Footnote
This allows for a clearer understanding of how malt and honey flavors blend.
127
What should the overall impression of a braggot be?
That of a mead, not of a beer.
## Footnote
The malt character should be recognizable but not dominant.
128
What is the process for making a braggot using malt extract?
Boil the extract for 15 minutes, mix with honey, and ferment as typical for mead.
## Footnote
This is a straightforward method for beginners.
129
Which type of yeast is more typical for making braggots?
Ale yeast or mead/wine yeast, with ale yeast being more typical.
## Footnote
The choice of yeast can affect the final flavor profile.
130
What is a common ratio of malt to honey in most braggots?
Between 25% and 50% malt, with the remainder being honey.
## Footnote
This ratio can be varied based on personal taste preferences.
131
What is melomel?
A mead comprised of honey and fruit
132
What are the two traditional varieties of melomels?
* Cyser (mead with apple cider)
* Pyment (mead with wine grapes)
133
Why is honey selection less crucial in melomels?
Varietal honey character is often overshadowed by the strong fruit character
134
Which honeys can add complexity to melomels with less assertive fruits?
* Orange blossom honey
* Tupelo honey
135
What is the recommended amount of fruit for making sweeter meads?
3 to 4 pounds of fruit per gallon
136
What are common fruits used in melomels?
* Berries (strawberries, raspberries, blackberries, blueberries, currants)
* Stone fruits (cherries, plums, peaches, apricots)
137
What should be done to fruit before adding it to the fermentation process?
Clean, freeze, and remove stems and leaves
138
What is the purpose of adjusting the pH of the must?
To ensure healthy fermentation
139
What is the recommended pH level for the must before fermentation?
4.0
140
True or False: The CO2 buildup under the cap during fermentation is beneficial for yeast.
False
141
What is cap management in mead-making?
The process of managing the layer of fruit that floats during fermentation to reduce flavor loss and yeast stress
142
What is the recommended fermentation time for mead with an original specific gravity up to 1.145?
Three to four weeks
143
What is the function of 'punching down' the cap during fermentation?
* Releases toxic CO2
* Redistributes yeast
* Prevents temperature buildup
144
What is a common method for adding fruit in the fermentation process?
Adding fruit to the primary fermentation before fermentation starts
145
What should be done to the honey before mixing it into the mead must?
Submerge the honey containers in hot water to loosen it
146
How should a meadmaker handle excess sweetness in mead?
Taste and blend samples to achieve desired sweetness level
147
What is the effect of using fruit concentrates in mead-making?
Results in good mead but lacking in real fruit character
148
What is the role of potassium carbonate in mead-making?
To adjust pH and provide potassium for yeast health
149
Fill in the blank: The recommended amount of fruit for dryer meads is _______.
1 to 1.5 pounds per gallon
150
What happens if the fermentation must is not properly managed?
It can lead to stuck fermentation and off-flavors
151
What is the purpose of using staggered nutrient additions in fermentation?
To promote healthy yeast growth and fermentation activity
152
What is the advantage of adding fruit to secondary fermentation?
Preserves fruit character and aroma
153
What is the primary fermentation temperature range for mead?
65 to 70 °F
154
What should a meadmaker do if the pH of the must is too low?
Adjust it upwards before fermentation or dilute with water
155
What is the purpose of using a good quality calibrated pH meter?
To accurately measure the pH of the must
156
What is the specific gravity difference used for in mead-making?
To determine how much honey is needed to sweeten the entire batch.
## Footnote
Specific gravity readings help in assessing the fermentation process and sweetness levels in mead.
157
How many gravity points does one pound of honey raise one gallon of mead?
Approximately 34 gravity points.
## Footnote
This is a standard measurement used in mead-making to estimate sweetness adjustments.
158
How many gravity points will one pound of honey raise a 5-gallon batch of mead?
About 6 to 7 points.
## Footnote
This calculation helps in scaling the sweetness adjustment for larger batches.
159
What should you use to dilute honey before adding it to the mead?
1 cup of boiled water per pound of honey.
## Footnote
Diluting honey helps in easier mixing and ensures even distribution in the batch.
160
What is the caution advised when sweetening mead?
To avoid over-sweetening the batch.
## Footnote
Over-sweetening can complicate the fermentation and final taste of the mead.
161
What should you do if the mead is not clear after a month or two?
Transfer again and use a two-stage clarifier such as Super-Kleer.
## Footnote
This helps improve the clarity of the mead by removing suspended particles.
162
What can be used to filter mead and remove debris?
Plastic filters with filter pads.
## Footnote
These filters help in achieving a sparkling clear mead by trapping fruit debris and insect parts.
163
What will clog a filter quickly when filtering mead?
Pectin.
## Footnote
Pectin is a natural substance found in fruits that can hinder the filtering process.
164
What can be used to help remove pectin from mead?
Pectic enzyme.
## Footnote
Pectic enzyme breaks down pectin, making filtration easier.
165
What should you ensure before bottling mead?
That there is no fermentation and the mead is clear.
## Footnote
This prevents issues such as over-carbonation or spoilage in bottled mead.
166
What is the easier method for carbonating sparkling mead?
Kegging and force carbonating.
## Footnote
This method provides better control over carbonation levels compared to bottle-conditioning.
167
True or False: Bottle-conditioning sweet mead is straightforward.
False.
## Footnote
Bottle-conditioning can lead to issues like exploding bottles if not done carefully.
168
What are the four main groups of Historical and Experimental meads?
* Historical or indigenous meads
* Combination of two or more mead styles
* Meads using additional fermentables
* Meads with post-processing techniques
## Footnote
These categories encompass a wide variety of ingredients and techniques used in mead-making.
169
What are historical or indigenous meads characterized by?
Varied ingredients and techniques, commonly including Polish-style meads and Ethiopian Tej
## Footnote
Polish-style meads are typically very sweet and often intentionally oxidized, while Ethiopian Tej is less common in homebrew competitions.
170
What is a common feature of meads that combine two or more mead styles?
Inclusion of both fruit and spices
## Footnote
The fruit is fermented with the other fermentables, and spices are added post-fermentation.
171
How are variations of a base style of mead typically made?
By adding an extra ingredient either during primary fermentation or after fermentation
## Footnote
Fermentable ingredients are added during primary fermentation, while flavoring ingredients are added afterward.
172
What is the process of icing in mead-making?
Concentration of mead by freezing and removing frozen water crystals
## Footnote
This technique is similar to creating an eisbock and is applied post-fermentation.
173
What is oak-aging in mead-making?
A technique typically applied to mead after fermentation
## Footnote
Oak-aging can enhance the flavor profile of the mead and is covered in detail in section 9.1.
174
True or False: Fortified meads are blended with liqueurs before fermentation is complete.
False
## Footnote
Fortified meads are usually blended once fermentation is complete and the mead has conditioned.
175
Fill in the blank: Historical and Experimental meads can feature any ingredient or _______.
[technique]
## Footnote
This flexibility allows for a wide range of creative mead-making possibilities.
176
What should be considered when applying creative techniques in mead-making?
Judgment and experimentation
## Footnote
These elements are crucial to determine the best application of various techniques.
177
What is the primary focus of mead judging compared to mead drinking?
Judging involves evaluating perceptions against idealized standards rather than just enjoying the mead.
178
What is the main skill required for judging mead?
The ability to explain preferences and compare meads against one another or idealized standards.
179
What are the key components considered in the evaluation of mead?
* Aroma
* Appearance
* Flavor
* Mouthfeel
* Overall impression
180
Define evaluation in the context of mead judging.
A systematic assessment or determination of merit against a set of standards.
181
How should a mead judge assess aromatics?
By swirling the glass, inhaling deeply, and considering various sniffing techniques.
182
What is the difference between aroma and bouquet in wine tasting?
Aroma refers to the smell of raw ingredients, while bouquet encompasses the complete smell of the wine.
183
What should be noted about the honey character when assessing mead aromatics?
* Intensity
* Sweetness
* Varietal character
* Specific aromatics
184
What fermentation characteristics should be assessed in mead?
* Yeast-derived aromatics
* Alcohol presence
* Fermentation faults
185
What role do special ingredients play in assessing mead?
Their presence should be noticeable and balanced with other ingredients.
186
What does the purity of mead refer to during appearance assessment?
The appropriate color for its age, showing no oxidation or water edge.
187
What are the descriptors used for assessing mead clarity?
* Brilliant
* Bright
* Clear
* Dull
* Hazy
* Cloudy
188
What does assessing legs in mead indicate?
It gives insight into body, alcohol level, and sweetness.
189
What are the characteristics to assess when judging mead flavor?
* Honey character
* Sweetness
* Alcohol
* Acidity
* Other ingredients
190
What is a common misconception about taste mapping on the tongue?
The idea that different parts of the tongue are responsible for specific tastes has been debunked.
191
What techniques can be used to assess the flavor of mead?
* Swishing in the mouth
* Aerating by breathing over it
* Focusing on aftertaste
192
What is the purpose of using the Wine Aroma Wheel in mead judging?
To help describe impressions of mead aromatics with commonly found wine descriptors.
193
Fill in the blank: The method of evaluating mead closely follows the sequence used when filling out a _______.
[scoresheet]
194
True or False: Assessing the appearance of mead is less important than assessing its flavor.
False
195
What should be noted about carbonation in mead?
The type (still, petillant, sparkling), bubble size, and head persistence.
196
What is the first task when tasting mead?
Characterizing the honey flavors and sweetness
## Footnote
This includes identifying the distinctness of honey flavor and its intensity.
197
What descriptors can be used for the level of sweetness in mead?
* Bone dry
* Dry
* Off-dry
* Slightly sweet
* Moderately sweet
* Moderately-high sweet
* Sweet (or high sweetness)
* Very sweet
* Cloyingly sweet
## Footnote
Sweetness is a measure of residual sugar, not to be confused with fruitiness.
198
How can acidity in mead be described?
* Flat or flabby
* Pleasant
* Tart
* Sour/acidic
## Footnote
Acidity balances sweetness and can affect mouthfeel.
199
What are the potential sensations associated with tannin in mead?
* Low to high tannin levels
* Astringency
* Puckering
## Footnote
Tannin can impact the overall balance and mouthfeel of mead.
200
How does alcohol affect the tasting experience of mead?
* Warming mouthfeel
* Potential bitterness in higher levels
## Footnote
Alcohol can be felt more than tasted in quality meads.
201
What should be noted about special ingredients in mead?
They should be identifiable, balanced, and harmonious with other flavors
## Footnote
Special ingredients can include fruit, spice, and malt, among others.
202
What does the aftertaste of mead refer to?
The flavor impression remaining after swallowing the mead
## Footnote
This includes the duration and quality of the aftertaste.
203
What aspects of mouthfeel should be considered when tasting mead?
* Body
* Carbonation
* Alcohol warmth
## Footnote
Mouthfeel includes tactile sensations and textures experienced while tasting.
204
What are the characteristics of body in mead?
* Light/thin
* Medium
* Heavy/full
## Footnote
Body influences the perception of viscosity and weight on the tongue.
205
What are the carbonation levels that can be found in mead?
* Still
* Petillant
* Sparkling
## Footnote
Carbonation affects mouthfeel and overall experience of the mead.
206
What should judges consider when assessing the balance of mead?
* Strength
* Sweetness
* Carbonation
* Special ingredients
## Footnote
Balance relates to how well individual components complement each other.
207
What is the purpose of a mead judging scoresheet?
To record perceptions and provide feedback to the meadmaker
## Footnote
Judges assign numerical scores and rankings during competitions.
208
What are the initial steps before judging a flight of meads?
Review style guidelines and the list of meads to be judged
## Footnote
Discuss judging order and serving temperature with other judges.
209
What should a judge do during the bottle inspection of mead?
Look for fill level, bacterial rings, and sediment level
## Footnote
This helps in diagnosing potential issues with the mead.
210
How should a judge approach the tasting of mead?
* Inhale aromas
* Write initial impressions
* Assess honey character and balance
## Footnote
Consistency in evaluation methods is key.
211
What does mouthfeel describe in the context of tasting?
Non-flavor sensations such as textures and tactile feelings
## Footnote
Includes sensations like warmth, roughness, and coating.
212
What should you do after pouring a sample of mead?
Quickly inhale the aromas using long, deep sniffs or short, shallow sniffs.
## Footnote
Consistency in sniffing technique is important for accurate judging.
213
What factors should be noted when assessing the aroma of mead?
* Honey character
* Fermentation character
* Presence of other ingredients
* Overall balance, harmony, and pleasantness
## Footnote
Be specific and quantify the strength of each perception.
214
When judging the appearance of mead, what aspects should be commented on?
* Color (e.g., water-white, pale straw, deep golden)
* Clarity (e.g., cloudy, clear, brilliant)
* Carbonation level
## Footnote
Relate these aspects to style expectations.
215
What should you consider when tasting mead?
* Initial taste impression
* Finish and aftertaste
* Presence of required style characteristics
* Balance from start to finish
## Footnote
Specificity is key; note any faults present.
216
What elements should be assessed regarding the mouthfeel of mead?
* Body
* Carbonation
* Alcohol
* Astringency
* Other sensations
## Footnote
Ensure these attributes align with the style.
217
What is the purpose of the Overall Impression section in mead judging?
To provide a general impression of how the mead fits the intended styles and to note any flaws.
## Footnote
Objective comments are essential.
218
What should judges avoid during the judging process?
Negative comments; focus on positive attributes even if the mead is subpar.
## Footnote
Diplomacy is a valuable skill for a mead judge.
219
What is the importance of the BJCP Scoresheet?
It helps in scoring meads and calibrating scores with other judges.
## Footnote
High-quality scoresheets reflect accurate and helpful evaluations.
220
What are the three approaches to scoring meads?
* Deducting points from a perfect score of 50
* Adding points to a score starting from zero
* Adjusting from a neutral midpoint score
## Footnote
Each method has its own advantages and challenges.
221
What should judges do if they notice discrepancies in scores?
Perform an overall scoring sanity check and compare against the Scoring Guide.
## Footnote
Adjust scores or descriptions to align with the Scoring Guide.
222
What is the unofficial minimum score many judges use for meads?
A practical minimum of 19 for all but the most flawed examples.
## Footnote
Judges might go below this for severely infected or undrinkable meads.
223
How should judges handle differences in scoring with partners?
Strive for common understanding of the mead and style, discussing perceptions and potential faults.
## Footnote
Use the Style Guidelines as a reference during discussions.
224
What is a common scoring cap for clearly out-of-style meads?
A score capped at 30 for out-of-style meads with technical faults.
## Footnote
This helps quickly categorize meads with major issues.
225
What indicates a higher variance in scores among judges?
Greater dispersion in scores implies a larger disagreement about the mead's value.
## Footnote
Lower variance suggests a more consistent evaluation.
226
What should judges do if they fundamentally disagree on a consensus score?
Discuss the basis for their differences and seek to narrow down the reasons for disagreement.
## Footnote
Understanding each other's perceptions is crucial for consensus.
227
What should judges do if they disagree on the presence of a fault in mead judging?
They may ask for another opinion from a highly regarded judge or organizer
## Footnote
This should be a last resort and should not happen frequently.
228
What should judges do if they cannot reach a consensus on a score?
Agree to disagree and average the scores
## Footnote
This helps acknowledge the disagreement while providing a score.
229
What is a common bias among judges when evaluating mead?
Most people prefer sweet meads to dry, carbonated to still, and sack strength to hydromel
## Footnote
Judges must be aware of their own preferences to avoid bias.
230
How should judges handle discrepancies in sweetness or carbonation levels?
Judges should give the entrant the benefit of the doubt and take perceptions with a grain of salt
## Footnote
Deductions should be made if the entry is significantly off the mark.
231
What are the point deductions for inaccurate carbonation or sweetness levels?
* -3 points for two levels off
* -1 point for one level off
## Footnote
Examples include sweet entered as dry or sparkling entered as still.
232
What is the primary consideration regarding drinkability in mead judging?
Ensure that the mead is readily drinkable
## Footnote
Lighter, drier meads should be delicate and quaffable, while sweet meads are heavier.
233
What should each honey varietal in mead reflect?
Its monofloral description, with variations due to region and climatic conditions
## Footnote
Sweeter meads will have more varietal character due to the amount of honey used.
234
What are adjuncts in mead, and how should judges approach them?
Adjuncts are additional ingredients that should enhance the mead's character
## Footnote
Judges should inquire about the adjuncts present and their contributions.
235
What are the three components to consider for balance in mead?
* Sweetness
* Acidity
* Tannin
## Footnote
Balance varies by the type of mead, with sweeter meads needing more acid.
236
What should judges ensure about the finish of every mead?
There should be a crispness to the finish to avoid a flabby taste
## Footnote
No mead should have a 'raw' or unfermented honey flavor.
237
True or False: Judges should disregard their own preferences when evaluating mead.
True
## Footnote
Understanding personal bias is crucial for fair judging.
238
Fill in the blank: The mead should not simply be a cloyingly sweet _______.
[honey cocktail]
239
What should judges do if a score has been changed significantly after discussion?
Adjust the comments on the scoresheet to match the new score
## Footnote
Consistency between score and comments helps avoid confusion for entrants.
240
What is the role of a judge in the context of differing perceptions?
Judges should keep an open mind and consider other views
## Footnote
This helps in recognizing characteristics that may have been missed.
241
What should be noted if judges have differing perceptions during judging?
Note the differences on the scoresheet for the entrant's understanding
## Footnote
This transparency helps entrants understand the subjective nature of judging.
242
What is the importance of adjusting comments on a scoresheet?
It ensures clarity and consistency between the score and the comments
## Footnote
This avoids confusion for the entrants regarding their evaluation.
243
What is the basic process for making traditional mead?
Mixing water, honey, and yeast following best practices for consistency and quality.
244
What are the main ingredients for making a five-gallon semi-sweet traditional mead?
* 18 lbs wildflower honey
* 4.5 tsp GO-FERM
* 1 tsp Fermaid-K
* 2 tsp DAP
* 6g K2CO3 or 150ppm KOH
* 2 packets (10g) Lalvin Narbonne 71B-1122 dry yeast
* 3.5 gallons spring water
* 1 packet Super-Kleer K.C. (optional)
* 3g Sorbistat-K (optional)
245
What should you do with fruit before adding it to mead?
Wash, chop, and freeze the fruit ahead of time; thaw before using.
246
What is the purpose of warming honey before combining it with other ingredients?
To make it easier to mix with water and other ingredients.
247
What is the recommended fermentation temperature for traditional mead?
65-70 °F.
248
What is the first step in rehydrating yeast for mead making?
Dissolve GO-FERM in 1 pint of 110 °F spring water.
249
Fill in the blank: After 24 hours from pitching, add _______ tsp of the Fermaid-K/DAP mixture to the must.
3.5
250
How long does fermentation typically take for traditional mead?
1-2 weeks.
251
What is the purpose of adding potassium sorbate (Sorbistat-K) during the mead-making process?
To stabilize the mead.
252
What is a method to clarify mead if it is not brilliantly clear?
Use 1 package of Super-Kleer K.C. following package instructions.
253
What is Gordon Strong's Tupelo Mead recipe notable for?
Winner of four best-of-show medals.
254
What is the specific gravity (OG and FG) for Susan Ruud's Mint Blossom Mead?
OG 1.135, FG 1.046 at bottling.
255
True or False: Fermaid-K and DAP are both nutrients used in the fermentation process.
True.
256
What should you do if you wish to carbonate your mead?
Keg and force carbonate.
257
What is the first step in the finishing and stabilizing process of mead?
Transfer to a smaller carboy that can just hold the amount of mead.
258
What additional ingredients might be added during the finishing process if making a Metheglin?
Herbs or spices.
259
Fill in the blank: To sweeten mead, mix in a _______ solution.
honey
260
What is the purpose of oxygenating the must?
To promote healthy fermentation.
261
What type of yeast is used in Gordon Strong's Tupelo Mead recipe?
VL-3C Sauternes yeast.
262
How long should mead be aged until it clears or until 2-6 months passes?
Age until the mead clears, or until 2-6 months passes.
263
What is the recommended method for clarifying mead?
Using Sparkolloid.
264
What is the basic method of preparing mead considered to be?
Best practices for modern meadmaking
## Footnote
This method is recommended by many experts, though not the only way to make mead.
265
What are the possible treatments for must preparation?
* Boiling
* Sulfiting
* Pasteurization
* Sterile filtering
* No-boil
## Footnote
Each method has its own advantages and disadvantages.
266
What is a major advantage of boiling the must?
Proteins and impurities are coagulated and removed, resulting in more rapid clarification.
267
What is a major disadvantage of boiling the must?
Volatile aromatic compounds are driven off, resulting in a less interesting mead.
268
What is the role of potassium metabisulfate in mead preparation?
It stuns wild yeasts and microorganisms, allowing pitched yeast to out-compete them.
269
What is the temperature range for pasteurization during must preparation?
140 to 160 °F.
270
What are the advantages of sterile filtration in mead making?
* Removes proteins
* Removes micro-organisms
## Footnote
However, it can lead to loss of flavor and aroma.
271
What is the no-boil approach in mead preparation?
Mixing heated honey and water, then immediately pitching yeast.
272
What is a disadvantage of the no-boil method?
Proteins are not removed, requiring post-fermentation clarification.
273
What is the recommended method for yeast preparation?
Rehydration with added micronutrients.
274
What is the potential issue with pitching dry yeast directly into the must?
It can reduce yeast viability and contribute to weak or stuck fermentations.
275
What is the optimal water hardness for rehydrating dry yeast?
250-500 ppm.
276
What temperature should dry yeast be rehydrated at?
99-105 °F.
277
What is staggered nutrient addition (SNA)?
Adding nutrients over several days instead of all at once.
278
What are the benefits of staggered nutrient additions?
* Promotes yeast health
* Ensures fast, clean fermentation
* Reduces aging time
## Footnote
This technique allows for just-in-time nutrient delivery.
279
What is the recommended nutrient addition schedule for a five-gallon batch?
* 3A teaspoon immediately after pitching yeast
* 3A teaspoon 24 hours after fermentation begins
* 3A teaspoon 48 hours after fermentation begins
* 3A teaspoon after 30% of sugar is depleted.
280
What is the main choice in managing fermentation?
Fermentation temperature.
281
What are the recommended fermentation temperature ranges for wine yeast?
55 °F to 90 °F.
282
What is the consequence of high fermentation temperatures?
Production of fusel alcohols and off-flavors.
283
What is step feeding in high-gravity fermentation?
Incrementally feeding yeast as honey sugars become depleted.
284
What is the common method for producing sweeter meads?
Ferment to completion and then back-sweeten with honey.
285
What is a technique for managing fermentation to stop at desired sugar levels?
Crash-cooling the yeast or starving them of nutrients.
286
What can potassium metabisulfite and potassium sorbate do during fermentation?
They can sometimes stop the yeast, though this is unreliable.
287
What is the general impact of healthy fermentations on mead quality?
Produces less undesirable compounds and cleans up fermentation by-products.
288
True or False: Aging meads is required to make them initially drinkable.
False.
289
What is the desired outcome of fermentation techniques in mead-making?
Achieving the desired honey sweetness after fermentation has completed
## Footnote
Techniques that focus on minimizing stress during fermentation lead to cleaner and more predictable sweetness levels.
290
What is the effect of stressful fermentation on flavor?
More likely to produce off-flavors that may or may not age out
## Footnote
Healthy fermentations produce fewer undesirable compounds.
291
What is a characteristic of healthy fermentations?
Produce less undesirable compounds and clean up fermentation by-products more thoroughly
## Footnote
This results in a better overall flavor profile.
292
Is aging meads a requirement for them to be drinkable?
No, it is not required to make the meads initially drinkable
## Footnote
While aging can lead to desirable results, healthy fermentation can produce drinkable meads at a younger age.
293
What is a benefit of healthy fermentation in mead-making?
A mead that is ready to drink at a younger age and continues to age and improve over time
## Footnote
This allows for more flexibility in consumption and enjoyment.
294
What is the main flavor component of any Traditional Mead?
Honey
## Footnote
Honey should be carefully selected based on varietal characteristics and processing.
295
What are the four primary ingredients in Traditional Mead?
* Honey
* Water
* Yeast
* Optional additives
296
What should be considered when selecting honey for mead making?
Varietal character, freshness, and processing level
## Footnote
Good honey is crucial for quality mead.
297
What is a good source of water for mead making?
Clean, good-tasting water free of chlorine and bacteria
## Footnote
Bottled spring water is recommended if tap water is hard.
298
What type of yeast is most commonly used in mead making?
Wine yeast strains
## Footnote
Ale yeast may be used for braggots but typically lacks alcohol tolerance.
299
Name two major suppliers of liquid yeast for homebrewers.
* White Labs
* Wyeast
300
What is the purpose of GO-FERM in mead making?
To improve yeast viability during rehydration
## Footnote
GO-FERM provides necessary micronutrients to yeast.
301
What is the recommended dosage of GO-FERM for rehydrating yeast?
1.25 grams of GO-FERM per gram of yeast
302
What is Diammonium Phosphate (DAP) used for in mead making?
To provide nitrogen necessary for yeast growth
## Footnote
DAP should not be added during yeast rehydration.
303
What is Fermaid-K known for?
Providing nitrogen, key vitamins, and nutrients for yeast
## Footnote
Recommended to be added in two stages during fermentation.
304
True or False: Acid Blend should be added before fermentation.
False
## Footnote
Acid Blend is used to adjust acidity after fermentation.
305
What is the role of Grape Tannin in mead making?
To provide structure and balance to mead
## Footnote
At low levels, it enhances the mead; at high levels, it adds astringency.
306
What is the purpose of Pectic Enzyme in mead making?
To reduce pectin haze and increase fruit extraction
## Footnote
It is often used in melomel recipes.
307
What does Potassium Sorbate do in mead making?
Inhibits mold and yeast growth
## Footnote
It is used after fermentation to prevent restarting fermentation.
308
What is Potassium Metabisulfite commonly known as?
Campden tablets
## Footnote
It is used to kill wild yeasts and stabilize mead.
309
Fill in the blank: Good honey makes _______.
[good mead]
310
What should be avoided when using DAP as a yeast nutrient?
Products containing urea
## Footnote
Urea can lead to off-flavors and is a precursor to a carcinogen.
311
What is the recommended practice for storing honey?
Store honey cold to reduce enzymatic action
## Footnote
This helps prevent degradation and color changes.
312
What is the significance of understanding the production process of mead?
It helps diagnose potential flaws in the final product
## Footnote
Experience in making mead is crucial for a thorough understanding.
313
What can happen if the fermentation lacks sufficient nutrients?
The fermentation may be sluggish and produce off-flavors
## Footnote
Darker honeys contain more nutrients than lighter ones.
314
What is the purpose of oaking in mead-making?
Imparts structure, complexity, additional sensory elements, and new flavors.
315
What are the main aroma and flavor characteristics imparted by oak?
Vanilla, spice, sweet, spicy, woody.
316
What are cis-oak lactones and trans-oak lactones?
* Cis-oak lactones: coconut floral aroma
* Trans-oak lactones: woody, earthy, chocolaty aroma.
317
What compounds contribute wood sugars and body to mead?
Furfural and 5-methylfurfural.
318
How does the toasting temperature affect oak character?
Higher temperatures create more simple sugars, caramelized flavors, and smoky aromas.
319
What flavor does vanillin provide in mead?
Vanilla-like flavor.
320
What are eugenol and isoeugenol related to?
Raw oak (eugenol) and degradation of lignin by heat (isoeugenol).
321
What flavors do guaiacol and 4-methylguaiacol impart?
Smoky, charred character.
322
What role do cellulose and hemicellulose play in oak?
* Cellulose: structural integrity
* Hemicellulose: contributes vanillin and wood sugars.
323
What percentage of tannins are found in American and French oak?
* American oak: 1%
* French oak: 8%.
324
What are the four main oak species used for aging?
* American white oak (Quercus alba)
* European oak (Q. robur)
* European oak (Q. petraea)
* European oak (Q. sessilis).
325
What is a common oak product used by home meadmakers?
Oak chips, cubes, dominoes, and staves.
326
How does American oak compare to European oak in terms of flavor?
Imparts more vanilla, woody, sugary, and toasty character.
327
What is the flavor extraction speed of Hungarian oak?
Imparts flavor slower than American or French oak.
328
What is the characteristic of French oak in mead-making?
Most expensive, high tannin level, quick flavor extraction.
329
What are the common toast levels for oak products?
* Light toast
* Medium toast
* Medium plus toast
* Heavy toast.
330
What does a medium toast level add to mead?
Warm, sweet character with strong vanilla overtones.
331
What is the risk of using heavy toast oak in mead?
Can quickly overpower the mead's flavors.
332
What is a common practice when adding oak to mead?
Layering oak additions in phases for complexity.
333
What are some forms of oak used in mead production?
* Chips
* Cubes
* Strips
* Spirals
* Stave segments.
334
What key factors influence oak character in mead?
* Surface area of oak in contact with mead
* Total contact time.
335
When is it common to add oak to mead?
Typically after fermentation.
336
What are the potential effects of oak on mead color?
Adds amber tones, especially with higher toast levels and longer contact time.
337
How do tannins affect the mouthfeel of mead?
Contribute a fuller mouthfeel and drier finish.
338
True or False: Tannins can make a mead seem drier than it is.
True.
339
Fill in the blank: Tannins add _______ to mead and can help it store longer.
structure.
340
What does the BJCP Spiced Mead Category include?
Meads made with a combination of spices and fruit, as well as mead made from spice, herb, or vegetables or a combination of them.
341
What is a metheglin?
A mead made with honey and spices.
342
Why are metheglins easier to make than melomels?
Spices don't add any fermentables.
343
What is a significant challenge when making metheglin?
Achieving a pleasant balance with spices due to their greater intensity.
344
How should the final spicing level in metheglin be determined?
By taste.
345
What factors can vary greatly when using spices in mead?
Age, freshness, and condition of spices.
346
What happens if too much spice is added to mead?
The mead will have to be aged longer or blended with another mead.
347
What is the first common method for adding spices to mead?
Steeping spices in the boil.
348
What is a drawback of adding spices in the primary fermenter?
Highest opportunity for introducing infections.
349
What is the most common traditional method for incorporating spices into mead?
Adding spices in the secondary after fermentation.
350
What is a potential drawback of adding spices in the secondary?
Flavor extraction occurs over an extended period and some spices require heat.
351
Describe the process of making a spice tea.
Pour 1 pint boiling water over spices, steep for 3 to 10 minutes, strain, cool, and blend.
352
What is a downside of making a spice tea?
It introduces some water into the mead and can drive off some aromatics.
353
What is a spice tincture?
A method using neutral alcohol to extract flavors from spices.
354
What is a risk associated with using spices in mead?
Poor sanitary practices and potential for exposure and contamination.
355
What additional ingredients can be used in metheglins beyond traditional herbs and spices?
Flowers, rose petals, chocolate, coffee, nuts, and chile peppers.
356
What should be understood about the added ingredients in metheglin making?
Whether flavors are water-soluble or alcohol-soluble.
357
How should added ingredients be managed in metheglins?
Consider how they are separated from the final mead.
358
Fill in the blank: Metheglins can include ________ in the recipe.
[flowers, rose petals, chocolate, coffee, nuts, chile peppers]
359
What does stabilization mean in the context of mead?
Attempting to keep the character and composition of a mead stable over time
360
What are the primary factors that cause changes in mead over time?
Continued fermentation and age-related changes
361
How can oxygen affect mead stability?
Keeping oxygen out of contact with the mead enhances stability
362
What can contribute to a lack of stability and shelf-life in mead?
Haze-causing particles
363
What is critically important in musts with considerable residual sugar?
Nutrient amounts must not exceed what will be consumed by the yeast during fermentation
364
What is the best way to stop fermentation in mead?
Let fermentation finish naturally
365
What is a common method used to stabilize mead?
Combination of potassium metabisulfite and potassium sorbate
366
What is flash pasteurization?
A high temperature, short time method for heat pasteurization of beverages
367
What temperature range is used in flash pasteurization?
160-165 °F for 15-30 seconds
368
What is a drawback of using potassium metabisulfite?
Some people are allergic to sulfites
369
What is the 'do nothing' alternative in mead stabilization?
Causing yeast to precipitate followed by cold storage and possibly rapid consumption
370
What are clarifying agents used for in mead?
To remove haze from mead
371
What can cause haze in mead?
Suspended yeast, protein particles, pectin haze, starch haze, polyphenols, or metallic contamination
372
What is Super-Kleer K.C.?
A two-stage liquid clarifier containing kieselsol and chitosan
373
What is the preferred form of Sparkolloid for mead clarification?
Hot mix form
374
What is the role of bentonite in mead clarification?
It reacts with positively charged particles like proteins for protein removal and clarification
375
What is the function of pectic enzyme in mead production?
Breaks down pectin to prevent pectin haze
376
What is the recommended dosage of gelatin for a 5-gallon batch of mead?
1.5 tsp per 5-gallon batch
377
True or False: Most meads will naturally clarify on their own given enough time and appropriate rackings.
True
378
Fill in the blank: The most common method of stabilization for meadmakers, other than the 'do nothing' option, is to use a combination of _______.
[potassium metabisulfite and potassium sorbate]
379
What is the typical size of filter used to remove most yeast from mead?
3 µm filter
380
What can be a consequence of using tight filtration on mead?
Removal of color and flavor components
381
What happens if fermentation is not complete before attempting clarification?
The mead will not clear
382
What is a disadvantage of using sparkolloid?
Produces fine lees that settle slowly
383
What is the typical preparation method for bentonite?
Mix with boiling water to create a slurry
384
What is the effect of cooling the mead during clarification attempts?
May help in clearing the mead
385
What is a common fault in mead characterized by a sharp sourness and vinegary aroma?
Acetic
## Footnote
Also known as volatile acidity in winemaking.
386
What are the causes of acetic faults in mead?
* Acetobacter infection in the presence of oxygen
* Poor yeast health
* Post-fermentation oxidation
* Contaminated fruit additions
* Poor sanitation
## Footnote
Acetic acid is often perceived as vinegar-like.
387
Which fault in mead is associated with low pH and a tart, sour taste?
Acidic
## Footnote
This can result from acid additions, the acid level in honey, or use of high-acid fruit.
388
What can cause an alcoholic fault in mead?
* High fermentation temperature
* Insufficient aging
* Unhealthy fermentation
* High starting gravity
* Over-attenuation
* Infection
## Footnote
It is characterized by hot, spicy aromas and a warming mouthfeel.
389
What does a cardboard fault in mead indicate?
Oxidation
## Footnote
It presents as a stale, papery aroma and flavor.
390
What are the controls to prevent oxidation in mead?
* Avoid splashing during racking/bottling
* Check seals on caps/kegs
* Purge containers with CO2
* Store mead cool
* Consume mead while fresh
## Footnote
Post-fermentation exposure to oxygen is a major cause.
391
What defines a chemical fault in mead?
Presence of chemicals above taste threshold levels
## Footnote
This can include flavors that are chemical, vitamin-like, or salty.
392
What can cause a cloudy appearance in mead?
* Yeast in suspension
* Unfermented honey
* Ineffective clarifiers
* Pectin haze
## Footnote
Cloudiness is characterized by visible particles.
393
What is cloying sweetness in mead?
Excessive sweetness unbalanced by acidity or tannin
## Footnote
It can create a heavy body and tongue-coating mouthfeel.
394
What is the characteristic aroma associated with floral faults in mead?
Flower-like aromatics
## Footnote
This may include syrupy flavors and a lack of acidity.
395
What can cause fruity faults in mead?
* High fermentation temperature
* Yeast strain
* Weak fermentation
* High gravity
* Honey variety
## Footnote
Fruity faults are often perceived as estery.
396
What is a harsh flavor in mead often associated with?
Excessive acids, alcohols, and/or tannins
## Footnote
It causes a rough, biting sensation.
397
What defines a metallic fault in mead?
Presence of metallic ions, especially iron
## Footnote
This results in flavors of iron, copper, or coins.
398
What causes moldy flavors in mead?
* Oxidation
* Mold growth
* Stale ingredients
* Poor cork sealing
## Footnote
Moldy faults present as musty, earthy aromas.
399
What are phenolic faults characterized by?
Plastic, medicinal, or tar-like aromatics
## Footnote
These can arise from wild yeast infection or certain honey varieties.
400
What is a sherry fault in mead?
Post-fermentation oxidation
## Footnote
It is characterized by nutty aromas and flavors.
401
What causes solvent faults in mead?
* High fermentation temperatures
* Stressed fermentation
* Acetobacter infection
* Insufficient nutrients
## Footnote
This leads to hot burning sensations and nail polish remover-like aromas.
402
What is a sulfury fault in mead?
Presence of hydrogen sulfide or sulfur dioxide
## Footnote
It is characterized by rotten egg or burning match aromas.
403
What defines a sweet fault in mead?
Excessive sweetness associated with sugar or honey
## Footnote
Often results from high original gravity or incomplete fermentation.
404
What are the causes of tannic faults in mead?
* Excessive tannin extraction
* Use of oak
* Raw spices
## Footnote
Tannic faults lead to astringent and bitter sensations.
405
What is a thin fault in mead?
Lacking in body and honey flavor impact
## Footnote
It results in a watery palate impression.
406
What causes vegetal faults in mead?
Bacterial infection in the must
## Footnote
This can lead to aromas of cooked or rotten vegetables.
407
What characterizes a waxy fault in mead?
Flavor of beeswax
## Footnote
This may arise from certain honey varieties or low-quality honey.
408
What is a yeasty fault in mead?
Yeast-like character
## Footnote
This results in bready or sulfury aromas.
409
What is a stuck fermentation in mead?
A fermentation that stops before completion
## Footnote
It is characterized by high specific gravity and a sweet taste.
410
What can cause stuck fermentation?
* Not enough viable yeast pitched
* Incorrect pH maintenance
* Poor nutrient availability
## Footnote
Proper yeast handling and environment are crucial for successful fermentation.
411
What is a stuck fermentation?
A fermentation that fails to proceed or slows down significantly.
412
What are some common causes of stuck fermentation?
* Not enough viable yeast pitched
* Incorrect pH range
* Inadequate nutrients for yeast
* Insufficient oxygen during yeast growth
* Improper temperature range
* Excess CO2
* Poor mixing of the must
* General yeast stress from high gravity fermentations
413
How can insufficient yeast pitching affect fermentation?
It can lead to sluggish fermentation or complete failure.
414
What pH level can negatively affect fermentation?
A pH below 3.2.
415
Why is honey deficient in nutrients for yeast?
Honey lacks sufficient nitrogen and other micronutrients, vitamins, and minerals.
416
What can happen if too much nutrient is added during fermentation?
It can over-stimulate yeast, leading to high fermentation temperatures that may kill off yeast and create off-flavors.
417
What role does oxygen play in yeast growth?
Yeast require oxygen during their growth phase to ferment effectively.
418
What temperature range is critical for yeast health during fermentation?
The temperature should not be too cold or too hot for the specific yeast strain.
419
What can excessive CO2 levels do to yeast?
They can kill off yeast and reduce overall yeast viability.
420
Why is proper mixing of the must important?
It prevents stratification and ensures a uniform fermentation environment.
421
What is a potential effect of high gravity fermentations on yeast?
High osmotic pressure can stress yeast and lead to fermentation problems.
422
What should be checked first when troubleshooting stuck fermentation?
The ambient fermentation temperature.
423
What should be done if the pH of the must is too low?
Adjust upwards using calcium carbonate, potassium carbonate, or potassium hydroxide.
424
What is the recommended starting amount of Fermaid-K for nutrient addition?
14 tsp.
425
What should you do if the specific gravity is not below 50% sugar depletion?
Try adding oxygen.
426
What is the first step when repitching fresh yeast?
Rehydrate the yeast using GO-FERM.
427
What can cause fermentation to never start?
Possible causes include high gravity of mead, low pH, or presence of sanitizers or preservatives.
428
What should be done for prolonged, slow fermentation?
Add nutrients and oxygen, then stir.
429
Fill in the blank: Yeast requires _______ as well as nutrients during the growth phase.
oxygen
430
True or False: Too much nutrient is always beneficial for yeast health.
False
