Advice on mead honey wine. Please help.

I'm not sure what you could add to mask this taste, but what kind of yeast did you use? I usually hear about such tastes forming when people use bread yeast to try to make wines instead of proper wine- making yeast.

"Too much yeast" won't cause bad flavours in your wine, since the yeast goes forth and multiplies as soon as it's in the must. By the time the primary fermentation is over, there is a heck of a lot more yeast than what you started with.

I would agree, what does it taste like? Meads can be low acid so adding lemon juice might make it more flavorful. If you describe your ingredient list in detail it might help.

Joe

A word of caution; meads can be quite LOW in pH naturally and it is extremely difficult if not impossible to get an accurate TA readings on meads.

I have only made several meads but my experience has been that the pH drops like a rock during fermentation, which is just the opposite of most wines. Acids are probably best added by taste or blending. I agree that a list of ingredients would be helpful to diagnose whatever problem(s) may exists.

What yeast are you using?