This is my first melomel. I based my recipe off the mambo in your mouth recipe in "the compleat mead maker" by ken schramm. The only difference in mine was the combination of berries. I have a total of 10lbs of berries in it. I used 12lbs of raw clover honey, ec1118 yeast and no heat. It is 9 months old and isn't bad but still has a bit of that tanginess in the cheek. Ken schramm says this mead has a solid dose of tannin when young from all the berries, he says it will mellow over the years. This mead is dry. Is likey this off flavor will age out?