I tasted 3 of my meads of various age from 4.5 months to about 2 months old. All recipes were 3#/gallon and all were fairly dry but with a very "medicine" hot alcohol taste.
1 was fermented with Nottingham, 2 with Cotes de Blanc.
Is 3#/gallon just too much, or will this go down with age? The meads tasted "ok" outside of that cough syrup hint of alcohol.
Yes yes, I know they're green - but I'm planning to bottle the oldest one and decided while doing a sampling to just sample all the ones sitting in that closet.
1 was fermented with Nottingham, 2 with Cotes de Blanc.
Is 3#/gallon just too much, or will this go down with age? The meads tasted "ok" outside of that cough syrup hint of alcohol.
Yes yes, I know they're green - but I'm planning to bottle the oldest one and decided while doing a sampling to just sample all the ones sitting in that closet.