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Advice on mead honey wine. Please help.

I started my first mead in March of last year. It has been priming since then. I transfered it three times to remove sediment.

There is a yeastie taste to the mead, I think I mat have added too much at the begining. I am thinking to add flavor to the mead in order to mask this yeastiness. If you know of a flavor which would cover the yeastie flavor, please let me know. I was always planning on adding some flavoring, but had not planned on the unagreeable flavor. Any advice is appreciated.

Thanks,

Paul Mercogliano snipped-for-privacy@gmail.com

Reply to
Juan & Mary Mercogliano
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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

Reply to
Joe Sallustio

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.

Reply to
Paul E. Lehmann

What yeast are you using?

Reply to
ACMarks

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