Bitter aftertaste?

This is my fifth or sixth attempt at mead-making, but my first using an all natural recipe, without malic or tartaric acid.

It's a "lemon ginger" mead, and I'm surprised with the results: it smells great, and TASTES great... until you wait 3 seconds or so, and this nasty, almost "buttery" bitter aftertaste hits you. It's only just finished fermenting, so I'm wondering: is this the sort of thing that will clear up after a year in the bottle? My other meads have always tasted pretty decent right at bottling time.

It will probly be fine after some age. What yeast did you use and what was the recipie?

if your mead is less that 6 months old, don't even bother tasting it.

My recipe:

(Makes Five Gallons

Boiled 12 lbs wildflower honey with:

zest of 4 lemons
juice of 4 lemons
1/3 lb grated ginger
strong tea (about 5 tbls) brewed with 5 tsp of Twining’s English Breakfast
1.5 tsp grape tannin
4 tsp yeast nutrient
(racked with filtered water)
3 packets Lalvin S. Cerevisae in a starter of ½ bottle Nantucket Nectars Lemonade

It was sitting on the ginger for the entire fermentation, which may have led to the extremely bitter aftertaste (?)