Raspberry Ginger mead tasting at 1 week

[DMC-OMFS]

Hey everyone, First mead experience but I fully understand the patience in mead making but I was curious what type of taste I should have at 1 week. Recipe follows inspired by Charlie P's Barshank for 5 gallon. Im going for a dry carbonated mead with a strong ginger bite.

7.5# Mesquite Honey
1.5# Corn Sugar
3# Frozen Raspberries
~0.4# grated ginger
Wyeast Dry Mead Smack Pack x1
Nutrient, Acid Blend etc

SG 1.062 (I wish higher) at day #0 and 1.035 day #7
I thought all of that ginger would make it unbearable at first and take a year+ to mellow. Sweet at brewing and sweet at 1 week. Im ready to get this racked off the raspberries asap but im gonna give the yeast more time. Maybe ill just strain them out. Anyways all i hear is how medicinal it should taste. Im using less honey, not much corn sugar but granted raspberries. Will the full 1-2 years dry this out?

Thanks

Primary: Raspberry Ginger mead
Secondary: Zipp
Bottled: Cream stout
Driking: PSA IPA

 

[Mustangj]

What's your gravity at?

I made a Pyment with that yeast and it's almost to dry.

 

[DMC-OMFS]

OG was 1.062 and SG at day#7 was 1.035

Nice To get advice from a fellow detroiter

 

[Mustangj]

Give it some time! My fg is 1.005.

There's a lot of people on here from S/E Michigan!

 

[DMC-OMFS]

Oh it's dry now. Taking on A medicinal taste fg around 1.000.

 

[Beermagic]

I've noticed it too. My Blueberry Mead tasted pretty good at 1.035, now at 1.002 has burning alcohol taste and some medicine in it. It still fermenting so I rack it of the yeasts to carboy and it's improving.