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?
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?