I thought I posted this already, but then again I had gotten into the apfelwein and the Wit I have on tap. Everyone that has these gloriously aged bottles of mead, do you all put stabilizers in your meads?I know if I want to store some of my wine I'm going to have to have to sulfite it but should this be done with mead as well? I made some of the joe's grape pyment (modified) that was initially good, then turned a little harsh and is kind of coming around again. WEIRD. I think maybe its bottle shock or something. I needed my 2 2-gallon pails (hopefully the harsh flavor isn't from these!) so I transferred the mead into four one gallon jugs and squirt some co2 from my 20lber by depressing the plunger on my keg gas connector over the bottles and then capped it with a plastic screw cap (yeah not the best way but wtf). I poured a bit of this mead into a glass to sample the other day and ugh! wow was that a lot more harsh than I remember. Almost chem like. Oxidizing it for a moment or two helped. I'm going to hopefully bottle these up soon and let them hide away for a while. I'm betting/hoping this stuff will mellow a bit.