I've made two 1 gallon batches of mead. I just opened my last bottle recently that I started last January. I've enjoyed them but others said they tasted "skunky," "metallic," and "I just don't like it."
I recently purchased a bottle of Kenco Farms mead as a commercial example because I've never had mead and needed some sort of reference point. It tasted similar but with a delightful tartness, I thought maybe they added acid blend.
I decanted my mead from the bottle into a glass pitcher and tasted them side by side. My wife really liked the Kenco and gave the "ick" to my mead. After a few days sitting in the pitcher in the fridge I poured myself a glass of the last of my mead.
It tasted soo much better. The tartness that was in the Kenco mead was starting to show in mine. Was there some sulphur or something trapped in my bottles that exposure to the air relieved? Why did my mead get better.
I recently purchased a bottle of Kenco Farms mead as a commercial example because I've never had mead and needed some sort of reference point. It tasted similar but with a delightful tartness, I thought maybe they added acid blend.
I decanted my mead from the bottle into a glass pitcher and tasted them side by side. My wife really liked the Kenco and gave the "ick" to my mead. After a few days sitting in the pitcher in the fridge I poured myself a glass of the last of my mead.
It tasted soo much better. The tartness that was in the Kenco mead was starting to show in mine. Was there some sulphur or something trapped in my bottles that exposure to the air relieved? Why did my mead get better.