Just sampled my first ever made mead. It has a really dry flavor, smells sort of like sake. Didn't use a particularly dry yeast. What could be the cause.
Fermented in primary for 2 1/2 weeks, racked to secondary. Left in secondary for about 3 1/2 months, kinda forgot about it for a while. Could I have fermented for too long?
Fermented in primary for 2 1/2 weeks, racked to secondary. Left in secondary for about 3 1/2 months, kinda forgot about it for a while. Could I have fermented for too long?
