Cookie Monster Mead reveal!
As promised, here is the result of the cookie monster mead (as per Cobe's exact recipe and method).
It has been fermenting for about 9 days so far. As far as fermentation goes, it would have alcohol now (maybe not the full extent, but most of the fermentation is actually completed within the first 72 hours of brewing things. People tend to age it longer to get alittle more alcohol out, and make the taste alittle better, but for the most part the yeast will have died and finished their job)
The result is a hideous concoction. It is a spoiled off brown color, with green shades when the light hits it. As stated before, all of the cookie, honey, sugar, and yeast have sludged together into one big white mass that has settled to the bottom. I cannot see the peppers or carrots and I believe they either disintegrated or are burried under the white sludge.
There are floating bits of off white moldy growths ontop of the liquid and floating within it in smaller peices.
When I unacrewed the airlock there was a an imediate blast of funky rotten odor. Wet dog, rotten fruit, spoiled dairy, sulpher, vinigar, spicey pepper, and a hint of amonia were all present. It was very over powering.
My husband refused to drink it but I eventually convinced him to at least hold it in his mouth to taste it then spit it out immediately.
His only discription of the flavor was what he imagined "what someone elses bad breath would taste like". He also stated that he felt like it left a waxy coating in his mouth and he needed mouthwash immediately.
Now the most intresting part. The alcohol measurment.
When I first pitched the mead, the potential alcohol measurment was alittle over 12%. (Meaning that at the time there was no alcohol, but the sugar gave the liquid the potential to reach 12%)
When I measured it now, the hydrometer showed that some sugar had indeed been converted to alcohol! A WHOPPING 1%!!!
Thats right, this abomination has 1% alcohol (and god knows what else). I have absolutly no doubt that there is some sort of fungal or bacterial growth also in this mixture. I strongly beleive this is due to the fatty and dairy content of the cookies and other junk he adds to his brews. The vinigar certainly didnt help.
I am also more convinced then ever that Cobes is immediately adding hard liquor to his meads right after mixing the ingredients. There is NO WAY this is strong enough to get him as drunk as he has been behaving, and also the color and end result of the mead is not matching what he has shown in his past meads. I believe once he is adding the hard liquor, it is instantly killing off the yeast and any other microbes and actually keeping his meads somewhat"sterile" to the amount of bacterial and fungal growth I saw in the end result of my mead. This may actually be way he hasn’t gotten horrendously ill from consuming them.
Now let us never speak of this again.
