Well, I did a bit of a search, though not thorough by any means. I found vague references to complaints of a rind taste, and some saying it aged out with time.
I made a lemon tea mead, and threw half a lemon in secondary, cut into eigths, obviously with the rind on (hence my problem :-\). It was aged entirely too long with the peel, and now the taste is very, very sour and unenjoyable. It is a shame, because this mead had a very subtle taste, with the lemon-tea and honey playing back and forth in the flavor.
I'm definitely a newb, so I haven't the foggiest as to how to fix this. I'm thinking a possible solution is to sweeten, though the mead will then not be in the flavor profile I was shooting for. It is done fermenting, just degassing. Has an SG of 1.004. I've finished two previous meads, both sweet, and was hoping for a dry-profile mead. However, if sweetening to even a medium bodied mead would help, I'd be willing to do that.
I could also just age it longer, but am less willing to try that. First, I'm heading off to school, and have to leave it alone for a while not being able to check it, care for it, sing it lullabies and the like. But also, I fear that aging won't help this problem. Something tells me that in this dry mead with its subtle flavor, this sourness is going to stick out like a sore thumb.
So please, if anyone has any suggestions or any experience with something of this sort, I'm entirely open to your help.
I made a lemon tea mead, and threw half a lemon in secondary, cut into eigths, obviously with the rind on (hence my problem :-\). It was aged entirely too long with the peel, and now the taste is very, very sour and unenjoyable. It is a shame, because this mead had a very subtle taste, with the lemon-tea and honey playing back and forth in the flavor.
I'm definitely a newb, so I haven't the foggiest as to how to fix this. I'm thinking a possible solution is to sweeten, though the mead will then not be in the flavor profile I was shooting for. It is done fermenting, just degassing. Has an SG of 1.004. I've finished two previous meads, both sweet, and was hoping for a dry-profile mead. However, if sweetening to even a medium bodied mead would help, I'd be willing to do that.
I could also just age it longer, but am less willing to try that. First, I'm heading off to school, and have to leave it alone for a while not being able to check it, care for it, sing it lullabies and the like. But also, I fear that aging won't help this problem. Something tells me that in this dry mead with its subtle flavor, this sourness is going to stick out like a sore thumb.
So please, if anyone has any suggestions or any experience with something of this sort, I'm entirely open to your help.