Is my mead okay?

[Lawlcat]

I started 2 batches of mead (1 gallon jugs) as my first foray into homebrewing and I'm running into an issue with one of them. I pitched my 2nd batch on Oct 15th and as of today it finished primary fermentation... bubble once every 40-50 seconds.

I started out (sanitizing everything with star san) using 2.5 cups of wildflower honey, a gallon of spring water, 1tsp of yeast nutrients, bout 12 raisins and 1 packet of EC-1118. Fermentation started fast, about 3 hours in it was bubbling 4-5 bubbles a second through my airlock. Slowed down after a while and then finished up to what it is now. The SG before pitch was 1.089 and now is sitting at roughly 1.001 or so, just a hair below the 1.000 line on the hydrometer.

It's only been 5 days so it's been a fast primary ferment, but I took a little sip of what I had to see and it was sour. Not sour like lemons or anything cringeworthy, but it had kind of a light tang to it. It didn't make me retch or even revolt away from it, I tried a second sip even, but it just doesn't seem like something that should be there as I used no citrus.

Either my batch is still too early (I haven't racked to secondary yet) or it's infected with something. If it's infected I'd like to see if there's anyway to catch it early and salvage the batch... so... is there? Is it likely infected or more likely that it's just too early to bother tasting at all?

http://i.imgur.com/Vm22K.jpg

The one on the right is the batch in question.

Left one has been slowly fermenting 1 bubble every 4-5 seconds for a week now and doesn't really seem to be doing anything spectacular

 

[MedsenFey]

The pictures look fine. It is normal to have a sour taste because the yeast secrete all sorts of organic acids into the mead. New dry meads usually taste crappy especially if they have fermented at a high enough temperature to be done in 5 days. If you let it sit quietly and clear for another week or two, then rack it off those lees into another container and let it sit and become clear (perhaps with another racking along the way) in a few months or a year, you'll have a mead that will smell and taste much better.

 

[AsianMead]

Did you feel the alcohol taste in it?
My latest batch is the show mead and I let it sat in the primary for 30 days and once I was tasted it is dry with very little sweet and alcohol taste also.
Anyway, sour mead is not mean that mead is infected.
You may let it sit in the primary for while and when you feel it's clear enough go ahead to rack and taste it again.