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I suspect the yeast has chewed up the flavors. What do I do to have a drinkable mead?

I just started my second cyser and they both developed this funky smell. I used Go-Ferm, 71b yeast, Fermaid-O according to TOSNA recommendation, apple cider, cranberry honey, and spices. The smell of the spices has disappeared and was replaced by this apple funk. Will this age out? Do I need to...

So a couple weeks later I opened another bottle. I couldn't taste the metallic flavor anymore. Still no esters to speak of. But it was better. It's only been bottled 1 month. I hope for a change in a month. I picked up a Chinook kit at NB. 3 oz of hops with some dry hopping should go down easy...

With CO2 being generated at that time there is positive pressure on the fermentor keeping oxygen out.

Ok so these are the details I have: I pitched Omega Belgian Ale W on 4/30/17. Had some really funky smells until 5/3/127. After that the smells were divine! I wish it still smelled like that. The krausen fell on 5/6/17. I bottled on 5/21/17. After carbing the beer took on a metallic flavor...

So I chose this as my first batch. It came out rather bland and the head lasts about 15 seconds. For my next batch I'm going to want something more robust. Can anyone reccomend a good tasting hoppy brew. I'm a little overwhelmed with the choices and don't want a flop again.

More yeast in the fizzy bottles. Stir everything up while bottling.

Weird, the Ph from the bottom of the jug is at 3.5 already! It's been 5 days! Must have been warm this weekend.

Awesome. That's a relief cause my hotel got invaded by fruit flies. Gonna dump it...eventually.

So what is this dark spot? Its slimy and looks like the brown yeast funk that hangs from the pellicle. The brew doesn't smell moldy. What say you!

OK so I'm learning after the fact. I put the dry corn sugar into the empty carboy and then racked my beer on to it. I gave it a good shake and a stir. Did I screw up, or will the yeast in the bottle eat the oxygen? What does the oxidation do?

1.008 is the FG. First taken on 5/15.

So the batch is bottled. Now to wait and see.

Kinda defeats the point of no secondary. Oxidation and exposure to pathogens. But hey if thats what everyone's doing. Ok.

I'm looking for a per bottle measurement. I'm not positive of the gallons. Way back when I put a little in the bottle and filled it up. Is that not done anymore? The Yeast I used is Omega Belgian Ale W.

The beer looks pretty clear honestly. I think I'm gonna go for it. How much priming sugar per 22 oz bottle? I don't want to mix up the wort and stir up the trub. Plus last time priming the bottles worked well.

I can't remember the instructions exactlly but it said to rack the beer and condition 2-3 weeks (don't remember the exact amount). Am I still good to bottle?

So this is my first batch in 16 years. :rockin: Primary fermentation has stopped. I have measured gravity twice since. I don't have a FG yet but should next measurement. I am brewing the extract Belgian Dubble from NB. My dog ate the instructions, really. It has been three weeks today since I...

Would it be a good idea to do a BIAB in a 5 gal kettle, pour off the wort, then sparge the bag to get out all the remaining sugars? I can't afford a 10 gal kettle right now.

I am making a Belgian Dubbel, 100% extract.