Infected mead can have a distinct sharp sourness and a vinegary aroma and flavor. These characteristics are not desirable in mead and indicate the presence of unwanted bacteria or wild yeast strains that have caused an infection during the fermentation process. Infections can occur due to various factors, such as unsanitary equipment, improper handling of ingredients, or exposure to airborne contaminants.
To understand what infected mead tastes like, it’s important to consider the specific flavors and aromas associated with different types of infections. Here are a few common ones:
1. Acetic acid infection: This type of infection is caused by acetobacter, a bacteria that converts alcohol into acetic acid, resulting in a strong vinegar-like taste and aroma. The mead may have a sharp, acidic tang that overwhelms any other flavors present.
2. Lactic acid infection: Lactic acid bacteria, such as lactobacillus, can cause a lactic acid infection in mead. This can result in a sour flavor similar to yogurt or sour milk. The mead may have a tangy, tart taste with a slightly creamy texture.
3. Butyric acid infection: This type of infection is caused by clostridium bacteria, which produce butyric acid. Infected mead may exhibit a rancid, vomit-like aroma and flavor. It can be described as an unpleasant sourness with a hint of funk.
4. Brettanomyces infection: Brettanomyces yeast is a common culprit in beer and wine infections but can also infect mead. It can introduce earthy, barnyard-like flavors and aromas, sometimes described as “horse blanket” or “wet dog.” The mead may have a funky, musty taste that overpowers other flavors.
It’s important to note that not all infections result in undrinkable mead. In some cases, the off-flavors may be subtle or even enjoyable to some individuals. It ultimately depends on personal taste preferences and the severity of the infection.
Preventing infections in mead requires careful attention to sanitation and proper fermentation practices. It’s crucial to thoroughly clean and sanitize all equipment, including fermentation vessels, airlocks, and utensils, before use. Additionally, maintaining proper temperature control, using quality ingredients, and avoiding exposure to airborne contaminants can help minimize the risk of infection.
If you suspect that your mead is infected, it’s advisable to carefully evaluate your process and ingredients to identify potential sources of contamination. In some cases, infected mead may need to be discarded to prevent further contamination or off-flavors from developing.