Question about yeast "aftertaste"

[ArctosNero]

Greetings everyone,

I'm new to the forums, but been lurking quietly for the past 3 months.

I have started 2 batches of mead 3 months ago (first try), one just pure water and honey, and another that is much like what you guys call the JAOM (some orange, cinnamon, vanilla...)

I am however running all of this on a budget. i.e. I have no measuring tools for sweetness, etc...
And I have used normal baker yeast.

Fermentation seemed to go along normally and fine and the mead is just clearing up now.

But here's my doubt, I tasted both batches when I switched them to the glass bottles, and there's a definite yeast aftertaste on both.

Is this something that goes away eventually? Do I need to do something about it? Did I mess up somewhere along the way?

Any help you can provide is appreciated.

Cheers!
(here's what it looks like atm.)
http://i.minus.com/ikGyefwlLiA6.jpg

 

[sweetcell]

the yeast will settle out with time, and with cooling. have you tried putting a bottle in the fridge for several days/a week and trying it then? that should cause the yeast in suspension to fall out. be careful to not pour this sediment when you serve the brew.

 

[ArctosNero]

I did not try that. Had no idea really. Thanks! Will try it and report back.

Cheers!

 

[Arpolis]

Yea bakers yeast is really bad about that. It has a really low "flocculation". Basically the yeast do not clump together and fall to the bottom easily. My "JAOM" with bakers yeast took over 3 months after active fermentation stopped to clear. I had a cider with bakers yeast in the fridge a month and still needed clearing. Around 3 months of sitting very still will get you 95% cleared. Mead takes time but oh god is it worth it.