Originally Posted by beala
Do you think the grapey-ness could be reduced by following the semi-sweet instructions?It sounds like you weren't very impressed with this mead. Is there another quick sweet mead you'd recommend?
You might like the fruitness of the mead, it just did not suit my tastes. I actually made it semi-sweet without using additional juice to hopefully reduce the grape flavor.
I do think the mead will improve with age. I will give it some time before sampling it again.
I think this mead would be much better with the Welche's white grape juice (Catawba). I will probably try that experiment at some point.
I am still very new at making mead so I don't have much experience. However I just recently bottled a cyser I made that tasted great. I used a gallon of local, pasteurized cider and added 2# of cheap clover honey, and yeast nutrients. I fermented using Champagne yeast but it still has a slightly sweet flavor when I bottled it. I think the key was to use the fresh cider versus the heavily processed juice found in the grocery store. This cider had a very delicate flavor of apple and honey with floral notes. I'll leave it age some but I expect I will have to make some more as this first batch will not last. Next fall I am going to make a 5gal batch.