Originally Posted by ThorGodOfThunder
I have a batch of mead I started the first week of June. Five months later it still tastes antiseptic, like medicine. I know mead takes a long time, but when can I expect it to be drinkable, and is there anything I can do to speed the process up?
1st mead I made I used D-47 yeast & fermented it in the upper end of the temp range, I didn't know any better. As a result, it was FULL of fusels & tasted like fuel & rubber stopper for about 2 years; then it started getting better. Every 4 months or so I'd taste it & it just kept getting better.
After 4 years of aging (and learning) it was incredibly tasty! It even looked pretty in the glass. My point is: If I hadn't waited for the mead to work its magic, I would've lost all that time, effort & money, been very discouraged & very unhappy. But I waited, I waited a long time; but it was well worth it.
Most mead doesn't even start to get good until it's about a year old, the higher the ABV, the longer it takes. Oftentimes the only thing you need do for a mead is just give it time & it will fix itself. You need to think about mead in terms of years, not months.
There are some recipes out there that claim to be good in just a few months, you can try one of those (JOAM comes to mind), many have tried it & liked it. I'd set that "cough medicine mead" in the basement or closet, make sure to check the liquid level in the airlock from time to time & taste it every few months. Might take a while, but you might just have a very tasty drink as your reward. In the meantime, you can make things that don't take quite as long like cider, beer & wine.