Originally Posted by lostforatime
I had placed my carboy in a corner and would check it every week or so to see if it was clearing. It never looked like it was going happen. Three days ago I took it out of the corner in the closet and put it on the counter and what do you know. Crystal Clear. I think that being in the corner made it look cloudy. When I Bottled yesterday it tasted great! I have had MEAD that was young before and it has a strong tast, this was not like that. Any Ideas?
Don't suppose it could be anything to do with either the differing honey or yeast ? According to the couple of books I've been using they are the two biggest variables, though the water (hardness/calcium content) may also be relevant?
If the stuff you tried before was higher in alcohol content then that can (apparently) make very young mead taste similar to "Listerine".
As for the Honey, I understand from my books, that the differing types, have vastly differing results when you consider that one honey will produce a variety of flavours depending on the yeast and the honey/water ratio of the must.
Sorry if that sounds a bit incoherent, I'm just trying to relay anything useful that I find in my two books - that sounds similar to your question/comment.