Yo Berseker!
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OK based on what I'm seeing it looks like you have a couple of things going on here. Bear in mind more information would be helpful, i.e. Pitch temperature, fermentation managment methods, ambient temperature, must temperature, etc.
Do you have current gravity readings? I'm suspecting that your mead is dry which may be part of the issue.
Do you have a pH reading (this could account for some bitterness as well)
The yeast you chose is about my least favorite mead for yeast, and in my experience has yielded very inconsistant, and sometimes alarmingly bad mead early on. Don't despair as a little bit of time should improve the mead. Also, the one recipe with 5 tsp of nutrient may have been over the top on the nutrient addition and may be partially responsible for the bitterness you're getting. My guess is that this is temperature and yeast stress related. Does this taste like rocket fuel (diesel) medicine (listerine) or bitter (like vitamins) or perhaps a little salty? If so let us know.
What size batches were these?
How long did they ferment?
Have you racked both batches?
Are the airlocks still bubbling?
Has the mead cleared?
Do you have any obvious colonies of mold, bacteria or anything that looks like Hillary Clinton growing on the top of either batch?
Take a smell: Does it smell like turpentine, briney, acrid, musty, flowery, vinegary, etc?
Take a taste and try to identify what you are tasting. See
here for the wine aroma wheel which may be of some assistance in helping you to identify the flavors.
Bubble that all up for us and we'll see what we can do to help you out and see if we can make this one work.
One last thing, please don't post anymore using ALL CAPS in your titles. I've gone through and changed all the responses in this thread to lower and upper case.
So if you're all wondering why you have a "Modified by Oskaar" in the bottom of your posts. that's why. Hell, I even modified my own post!
Cheers,
Oskaar