I can't tell you exactly the recipe or process for this one as it was something of a franken-mead that came together alongside a bunch of other things with bits and pieces thrown in along the way. It has the dregs of at least two other meads in it. The main fruit in it is a mix of red and purple berries.
It's been finished and ageing in a cool place for a couple of months. I tasted it the other day and while it was a nice tartness and interesting, almost spicy after taste the initial flavour is very thin and watery.
I was wondering if anyone could suggest a way to fix this? I was thinking of leaving it without an airlock to let some of the water evaporate out but I have no idea how oxidation would otherwise effect the flavour.
Thanks for any suggestions.
It's been finished and ageing in a cool place for a couple of months. I tasted it the other day and while it was a nice tartness and interesting, almost spicy after taste the initial flavour is very thin and watery.
I was wondering if anyone could suggest a way to fix this? I was thinking of leaving it without an airlock to let some of the water evaporate out but I have no idea how oxidation would otherwise effect the flavour.
Thanks for any suggestions.