I put together my first mead in September of 2009. I have yet to bottle it because it's almost completely without taste. It has a very bold floral nose, but it falls completely flat once it hits the tongue. Light to medium body and the primary taste perception is alcohol.
I think my options are to sweeten with honey, add acid blend and and add tannins. Would any of these tend to diminish the nose at all?
For reference, I used about 15 lbs of honey in a 5 gallon batch. The honey was from a local co-op and described as "mountain wildflower." Fermented with EC-1118 at 66-68F using hightest's staggered nutrient method. Started 1.115, finished 0.998. At 15.3% ABV, it was quite "hot" and had what I'm guessing are fuesel flavors, though that seems to have dissipated at this point.
I generally prefer drier wines and meads, though I'm not at all opposed to a sweet product if it's balanced with enough acid. I think I'm going to start with some acid blend and see if it wakes up at all, but I'd love to hear some advice from an experienced mead maker that's seen this before.
Reason: Included more recipe detail.