Rescue heater honney mead

Eisvin said:

Hi all great brewers out there.

I made a mead based on heather honey a year ago, using 3 kg of honey to 10 liters water (aprox 5 pound for 2 gallons converted). It fermented using Wyest Dry Mead at 20 degress c., for 10 weeks before botteling, and then I have waited for nearly a year. But what a ... it turned out to be. Tasteless, or rather a small taste of yeast, slightly sparkling, and some sediments in the bottom of the botle. Nothing to drink.

Is there any hope in turning this into something drinkable? I am thinking of putting it all back into the fermenter, add some more honey and maybe some spices to cover up the yeast taste.

Should I do it, or shoul I just throw it and make a new batch? Any thoughts?

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You've gone to the effort of making it, so don't throw it out.

Sediment in the bottle, and small carbonation, suggests it wasn't finished fermenting.

I would suggest that you do put it back in the fermenter, check the gravity, then stabilise it with sulphite powder or campden tablets, and potassium sorbate. Only then, add small amounts of honey and water syrup (50/50). I like my meads with a "medium" final gravity of between 1.010 and 1.015 - if you can use the same honey as was fermented, then the taste and aroma should come through.

As for ageing ? I age mine for a minimum of 6 months to a year. Some meads can need a lot longer. And I age in bulk, as its the best compromise as I don't have access to long term storage at the right temperature (low 50's F).

Another Norwegian!

Never toss it this early...aging can work miracles.