aardvark
Well-Known Member
My mead has been fermenting for 2 weeks and I just went to take a gravity reading. The good news is that the gravity is down to 1.030 from an OG of 1.080. The thing that concerned me was that when I tasted it, along with the alcohol, honey and yeast flavors, there was a sourness to it. Since I know people talk about acidifying mead I assume that this isn't normal and this is my first mead so I have nothing to compare it to.
Is this normal or a possible sign of infection?
Is this normal or a possible sign of infection?