Okay so I am about two months into 4 separate batches of 5 gallon meads. (1) w/honey and raisins (1) w/honey, strawberries & blueberries (1) w/honey, raisins and oranges (1) w/honey and cherries. All the honey was from the same apiary. They all have a odd smell, all have been kept sanitary during various phases and all used the boiling method. All started off using Lavlin D47 Yeast and lbs of honey ranging from 12lbs to 16lbs. After month 1 I added about 2 lb of honey slightly diluted to each thinking perhaps this was the problem and might give them a sweet aroma...nope. This seemed to restart fermentation which I allowed for 1 week and then stopped by racking...there is still some bubbling I can see in the glass carboy but it is slight. These are all my first batches so I don't know if this is odd. The variety of Mead available here in NH is slim so I only have a few to reference. I have been tasting Piscassic Pond Winery Meads, various kinds, and they all just have a pleasant sweet aroma, whether dry or sweet...mine does not have this smell. I followed all the steps in the newbee guide...help please....I have just bought another 60lb of honey from another apiary and want to make sure I get this right if I actually did make a mistake on the ones I am discussing here. Perhaps I didn't and this smell will change over time...but it worries me since I read about some meads you can drink after a few weeks. ???
) if this doesn't improve dramatically if you let it clear and age. Just for fun, if you want to make a small batch (1 gallon or so) to compare honey, you might try making some with some orange blossom or other light honey just to see the difference. 
