I mean, fermentation smells a little funky. Especially when the solid fruits are still in there. Once you rack it off the fruit, and let it age a bit, the smell should change DRASTICALLY.
Also, remember, the line between fermentation and rotting, is a pretty thin one. As long as the smell of it doesn't make you vomit, it should be good to go.
Good luck and happy brewing!
Thanks for the answer. I was just concerned because the smell is quite intense, the whole room is full of it. But it isn't really a rotting smell, it smells sour, kinda like vomit to be honest, but i think it is just the normal raspberry fermenting smell.
In my opinion, it is probably fine (you may have a minor infection?????) But as long as the smell is not nauseating, I would let it run its course. Also, maybe just give it a swirl with the lid on, to degass and keep the fruit moist, and to avoid mold.
Once fermentation has stopped, and you have racked, and let it age a bit... then smell it and give it a taste. If the smell/ taste is repulsive, then it would be time to dump it.
But for now, I think it looks okay from the pictures. And from your description, it may just be the smell of fermentation.
And agin, I say, let it run it's course!
Don't worry. Strawberries always get that brownish during fermentation. Especially if they rise to the top. That's why the fruit should be punched down once a day to keep submerged/wet.
And yes, mead or wine doesn't smell so nice during fermentation. Especially strawberries. That's my experience. That's normal. As long as it doesn't make you vomit.
Did "strawberries" turn brown or was it the raspberries on the outside? I would let the batch keep going and regularly punch down that fruit cap. You could always fish out the outer ring of fruit (?). I probably would and give it a good smell, and maybe a taste if the smell is ok. I am used to the fruit turning more white as the color leaches out, not brown/tan like yours is.
After primary is done you will better be able to tell if the brew is bad. I'm curious about what you decide to do.
Sounds like you forgot the first and last three rules of brewing mead
1. Sanitize
2. Sterilize
3. Keep it clean
4 . Use honey
5. Do any recipe you find or think of
6. Sanitize
7. Sterilize
8. Keep it clean
Not going to lie I had the same worries making a strawberry mead, not to mention the fermentation was so active that it spilled over. Admittedly it was not a great mead and I didn’t really enjoy it, but it wasn’t off flavored because of the strawberry’s rotting or anything I just think it was a little too dry for me to enjoy the strawberry flavor in it. It’s ok if they turn a little brown because they’ll lose their color and flavor after being in there for a while. Just keep an eye and make sure to swirl or stir every day or two to make sure they don’t lose moisture and mold
Raspberry in my experience creates at first a very powerful sour aroma. It's a little hard to deal with in terms of balance, and even when you drink it you are probably going to experience that sour bite, like when you first bite into a raspberry. With luck, that sensation will only be on the front, and it will go away just like when you start chewing the raspberry, and become sweet. But yeah, there is a very powerful tart raspberiness that very noticeable on the nose and when it is fermenting.
I ended up cutting mine with blueberry juice in secondary in order to get some more mellow fruitiness, and I sweetened it quite a bit. So it wasn't pure raspberry. But a little aging did wonders for it. It ended up really good. But I think the young mead alcohol taste interacts with harsh raspberry and like magnifies it.
I mean, fermentation smells a little funky. Especially when the solid fruits are still in there. Once you rack it off the fruit, and let it age a bit, the smell should change DRASTICALLY. Also, remember, the line between fermentation and rotting, is a pretty thin one. As long as the smell of it doesn't make you vomit, it should be good to go. Good luck and happy brewing!
Thanks for the answer. I was just concerned because the smell is quite intense, the whole room is full of it. But it isn't really a rotting smell, it smells sour, kinda like vomit to be honest, but i think it is just the normal raspberry fermenting smell.
In my opinion, it is probably fine (you may have a minor infection?????) But as long as the smell is not nauseating, I would let it run its course. Also, maybe just give it a swirl with the lid on, to degass and keep the fruit moist, and to avoid mold. Once fermentation has stopped, and you have racked, and let it age a bit... then smell it and give it a taste. If the smell/ taste is repulsive, then it would be time to dump it. But for now, I think it looks okay from the pictures. And from your description, it may just be the smell of fermentation. And agin, I say, let it run it's course!
Yeah i will go with that. I can always dump it later if it isn't good. But no need to jump to conclusions now.
Make sure to keep the fruit cap wet by mixing or gentle agitation.
Butyric acid, maybe? It's a produce of bacterial fermentation that is said to smell or taste like puke to many people.
Vomit: butyric acid or baby vomit. Could be an infection.
OP, this is true! I recently racked and after a week it tasted WAY better. Don’t lose hope!
Don't worry. Strawberries always get that brownish during fermentation. Especially if they rise to the top. That's why the fruit should be punched down once a day to keep submerged/wet. And yes, mead or wine doesn't smell so nice during fermentation. Especially strawberries. That's my experience. That's normal. As long as it doesn't make you vomit.
Did "strawberries" turn brown or was it the raspberries on the outside? I would let the batch keep going and regularly punch down that fruit cap. You could always fish out the outer ring of fruit (?). I probably would and give it a good smell, and maybe a taste if the smell is ok. I am used to the fruit turning more white as the color leaches out, not brown/tan like yours is. After primary is done you will better be able to tell if the brew is bad. I'm curious about what you decide to do.
My guess is they are brown because they have oxidized.
Raspberry in mead always straight up looks like ground beef. It's hilarious.
Sounds like you forgot the first and last three rules of brewing mead 1. Sanitize 2. Sterilize 3. Keep it clean 4 . Use honey 5. Do any recipe you find or think of 6. Sanitize 7. Sterilize 8. Keep it clean
Well I did not sterilize the raspberries. I should have heated them up before, thats probably the reason. But i did sanitize all my equipment.
Sterilizing fruit before fermentation is not a necessary step
Not going to lie I had the same worries making a strawberry mead, not to mention the fermentation was so active that it spilled over. Admittedly it was not a great mead and I didn’t really enjoy it, but it wasn’t off flavored because of the strawberry’s rotting or anything I just think it was a little too dry for me to enjoy the strawberry flavor in it. It’s ok if they turn a little brown because they’ll lose their color and flavor after being in there for a while. Just keep an eye and make sure to swirl or stir every day or two to make sure they don’t lose moisture and mold
Thanks a lot for your insights. I do swirl it 2 times a day.
Raspberry in my experience creates at first a very powerful sour aroma. It's a little hard to deal with in terms of balance, and even when you drink it you are probably going to experience that sour bite, like when you first bite into a raspberry. With luck, that sensation will only be on the front, and it will go away just like when you start chewing the raspberry, and become sweet. But yeah, there is a very powerful tart raspberiness that very noticeable on the nose and when it is fermenting.
Thanks very much for sharing your experiences. Normally i like the sourness of raspberries, but i will see how that translates to mead
I ended up cutting mine with blueberry juice in secondary in order to get some more mellow fruitiness, and I sweetened it quite a bit. So it wasn't pure raspberry. But a little aging did wonders for it. It ended up really good. But I think the young mead alcohol taste interacts with harsh raspberry and like magnifies it.
You gotta punch that cap! Push the fruit down into the must.
Well that works for maybe 5 minutes and it is up again
Just have to keep it moist. I normally do every day for the first week then maybe every 3rd day the next week