Originally Posted by Sago
I cold stabilized it and it tastes smooth with that bad taste. I thought it would be like drinkable after a month or two, like red wine lol
I'll be back on this in 7 months
Where did you get that idea ?
Red wines often havent finished extracting colour etc from the skins at that point (method/techniques and grape dependant).
Just because meads are made from honey why would they be any different ? How could they magically have any residual character of the original honey when most/all the sugars have fermented out and are now alcohol ?
A lot of young meads will indeed taste hideous for some time. 6 months aging is the very minimum.........