Sour tasting mead???

[Hammertongue]

What would make a mead taste sour after Primary fermentation has finished at week 3? There is no longer any activity, and it seems to have degassed itself. Tastes a bit sour but there is no visible signs of infection from another bacteria that usually present itself. Ingredients are: Honey, Water (Boiled for 5 mins), Cinnamon sticks. Everything was vigorously cleaned and sanitized before mixing together and placing the air lock. All signs of active fermentation were there, but it tastes and smells a tiny bit sour. Do I just continue on with secondary fermentation for about 2 weeks or so and check again? It is a large batch of mead so I would rather not have to throw it away.

 

[Rish]

Hey and welcome back! You may have better luck in the Mead forum than beginner beer.