I have 3 gallons of odd tasting mead, but I don't know if I overoxidized it or foreign bacteria made contact with the must. I also realize I may be suffering from newbie impatience. These batches are about 2 months old.
The problem is, because I have no experience, I can't tell by the taste what is wrong with them.
Can anyone describe what all 3 of these scenarios taste like? So that I have some kind of guide to go by. I do realize, however, that a taste is a hard thing to describe.
The problem is, because I have no experience, I can't tell by the taste what is wrong with them.
Can anyone describe what all 3 of these scenarios taste like? So that I have some kind of guide to go by. I do realize, however, that a taste is a hard thing to describe.