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Mead needs to be aged.

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TyTanium

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It's true, they're not making this up.

I have 5g of 1.006 jet fuel. Wow. Worse than apfelhooch...and that's saying something.
 

bknifefight

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What temperature did you ferment at? Also, have you considered back sweetening it?
 
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TyTanium

TyTanium

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64° for the first few days, then slowly up to 69°. Was fermenting a hefe at the same time, hence the ramping.

Côte des Blancs yeast...never used it before.

I may backsweeten. Figured that's at least a year off. Just gonna let it sit tight for now. Ok to sit in room temp house ~75°? Or best to keep it cooler?
 

solstice

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I've used Côte des Blancs and had much the same experience. It should be a little better within 6 months.
 

bknifefight

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After the fermentation is done, 75 is fine for bulk aging.
 
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