I have had a couple of people, with some of my older and cruder meads (aka no nutrient), notice a metallic taste when sampling. Since a quick search yielded, well nothing, and I was curious if anyone had any opinions I thought I would post this. My minimal research so far has suggested that my early use of gypsum and a non stainless steel pot for boiling water - not honey or must - might have contributed. My palate being flabby, I can't find this flavor while sampling.
I'd post a recipe, but most they were pretty much honey, water, gypsum, citric acid, and yeast.
I'd post a recipe, but most they were pretty much honey, water, gypsum, citric acid, and yeast.