It's now been about 4 months since I embarked unto the world of mead-making. The first batch I prepared was comprised of two half gallons fermented with champagne yeast, nutrient, and energizer.
However, now that I taste the mead the flavor profile is not quite to my (or, more importantly, my wife's) liking (too dry, not very sweet, etc.). Rather than throwing away the entire batch I understand that I can modify the flavor to my liking (Please correct me if I'm wrong).
My question is this: What should I be conscious of when doing this? And, any tips?
In advance, Thanks!
However, now that I taste the mead the flavor profile is not quite to my (or, more importantly, my wife's) liking (too dry, not very sweet, etc.). Rather than throwing away the entire batch I understand that I can modify the flavor to my liking (Please correct me if I'm wrong).
My question is this: What should I be conscious of when doing this? And, any tips?
In advance, Thanks!