Mild Flavor...Age or Acid? Both?

[bredler]

I just did the final rack on my (first ever) medium traditional mead from September. The taste is already fairly mild, without much fresh "hotness" that I've heard of. The flavor is very mild actually. Should I add some acids to make it tarter? What does the aging process tend to do to the flavor? Right now the mouthfeel is good, but not much flavor initially; after I swallow there are some flavors that develop that remind me of the tulip poplar honey that it was made from but they are really just suggestive and not distinct. If I age for a while will those flavors come out more in the mead?

From what I understand the aging process happens faster in bottles and since I only have one full setup to ferment/rack with I would like to bottle this ASAP to get another batch started so I need to figure out if I should add acids to punch up the flavor a little or just wait it out.

 

[bredler]

I should add that it is not sweet at all, just not completely dry.

 

[malkore]

This is just my personal opinion: i"ve never added acid or tannin to my meads. Aging them always does the trick, for my particular desired final flavor.

keep in mind that making a bunch of mead can leave you with cases of bottles you cannot touch for 6 months, a year, sometimes longer.

I have 6 bottles of mead that are 11 years old right now, and countless bottles ranging from 6 months to 2 years. Just pace yourself