covering off flavors

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regulatedhobbyist

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So I started a traditional back in january. It got stuck, then I added calc carb, repitched, and it completed. Now there is a very bitter taste to the mead. so much that I can't drink it and enjoy it at all. Is there a way to salvage this or just dump it?

I was thinking turn this traditional into a metheglyn or melomel or both. Maybe that would work.
 
You have to allow the outcome of rhe calcium carb to drop out (calcium malate I believe is what settles out with time and CS). I usually age for six months, then cold stabilize..or CS for six months...and then rack. This has always been necessary, at least from what I have found.
 
I'm wondering if I added too much by chance. If that is the case, would those off flavors then 'drop out' or would I need to maybe figure out a covering flavor?
 

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