First batch of Mead questions

[Reed6868]

Hello everyone, I decided to try my luck at making Mead (1 gallon) after 3 weeks I racked it. It smelled good but the taste was sour not nasty, just sour. Is that normal and should have I added more honey or anything to it?

 

[Maylar]

Some meads will be tart (acidic) when fermented dry. Stabilize it and add honey to sweeten it.

 

[Reed6868]

Thank you for the help

 

[Blacksmith1]

3 weeks seems too soon for a traditional mead. Is this a bomm? If not let it age.

 

[SKBugs]

Seriously! I didn’t get it, but the difference in letting it age is remarkable. I initially drank my mead within 6 weeks coz, you know, it was %12 and giddy up.
However I now leave it age in a gal carboy for at least a year before bottling. Bulk aging is said to be better and I’m not able to open a bottle just to give it a try.
Brew beer if you’re impatient - no judgement of course. Mead is a long game, no doubt