Before I post my questions, here is my recipe:
4 gallons of spring water
2 packets of Lalvin 71 B-1122 yeast
15 lbs. of dutch gold orange blossom honey
1/2 teaspon each of yeast energizer and yeast nutrient
I'm making a 6 gallon batch. Well...it was 6 gallons. I heated the honey and water for the must, and had a slight mishap with this...where I overheated the mixture a bit and lost some b/c it spilled over a bit, but all seems well with that. It's about 5 and 1/4 gallon or so now, after it's first racking from the bucket to the carboy.
I'll get to the point. From what I've seen and been reading, it seems that a sort of tangy/sour smell is pretty normal for mead in it's early stages, I just wanted to confirm this I guess? I think I'm worrying a bit lol. But after two weeks I racked it to the carboy and noticed that it has a bit of a sour/acidic smell to it. This being my first batch, I got kind of worried. Also I noticed that the sediment in the bottom--it looks like it's almost climbing up the sides ever so slightly. Strange or normal? I saw pictures and this seems normal. Should I have a beer and relax and let it be? Thoughts?
Thanks in advance!