1 Gallon Batch
4lbs Wildflower Honey
1 teaspoon Fleischman's bread yeast
Water (not sure if it was spring or tap)
I made one of my first attempts at a Show Mead about a year ago, and everything seemed to go fine. Everything bubbled and burped merrily in a 1 gallon jug with a water airlock. After it finished, I let it settle for about a month and cleared with bentonite, then siphoned off it off the lees to another clean jug. Once it settled out, I siphoned and bottled it. After almost a year of aging, I opened one of my bottles to see how the mead was aging... and it tasted rather bad.
It isn't sweet at all, and has an almost burned or dark chocolate flavor to it. Others described a medicine-y burn on the tongue and that it's sweet for a second, but then goes bad in the month...
I admit to not having a good palette or ability to describe, but any help would be appreciated. Did I botch this completely, or is there any way I might save this?
4lbs Wildflower Honey
1 teaspoon Fleischman's bread yeast
Water (not sure if it was spring or tap)
I made one of my first attempts at a Show Mead about a year ago, and everything seemed to go fine. Everything bubbled and burped merrily in a 1 gallon jug with a water airlock. After it finished, I let it settle for about a month and cleared with bentonite, then siphoned off it off the lees to another clean jug. Once it settled out, I siphoned and bottled it. After almost a year of aging, I opened one of my bottles to see how the mead was aging... and it tasted rather bad.
It isn't sweet at all, and has an almost burned or dark chocolate flavor to it. Others described a medicine-y burn on the tongue and that it's sweet for a second, but then goes bad in the month...
I admit to not having a good palette or ability to describe, but any help would be appreciated. Did I botch this completely, or is there any way I might save this?