I recently did a very small test batch of mead. The details are unimportant but sanitation was involved in this test and the test sort of failed. In other words I have a bit of sour mead on my hands and I'd hate to dump it all. Does anybody have any ideas what I might use it for? I was thinking maybe as a marinade or an ingredient in a salad dressing... It tastes like lactic acid to me, not acetic acid. No other real off flavors and the sourness isn't too strong (yet).