Originally Posted by WineIsRed
FWIW, I made that recipe and after 16 months it's great.
I will say that it tasted very harsh for quite a while, but I didn't notice band-aids...
Also, it tastes much better (smoother) cold, and I've noticed that after an opened bottle is allowed to sit for a few weeks (with a tasting cork), it tastes better yet (maybe some type of slow oxidation taking place???).
It does sound like oxidation is 'robbing' the mead of flavor, although it appears the harsh flavors are robbed the most here so that's a good thing (and a new one on me).
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10