Originally Posted by 14ABV
My first two batches (a melomel and a cyser) have been bottled for about 3 months now. The cyser has a really bad metallic taste that I'm guessing is because I left way too much head space. The melomel I think I bottled too early. It has a really strong yeast taste and a half inch of what I think is left over yeast at the bottom (or an infection?). Is it worth continuing to age either one? I hate to get rid of mead but both are pretty bad.
I'm not sure about the metallic taste on the cyser, but the yeasty taste and sediment in the melomel sounds like you got some of the lees in there to me. If you are really careful about sanitation and not getting oxygen in it, you could probably re bottle it and just siphon it a bit better. Or, and I may be wrong about mead here, but the general thing about beer in this situation for both of them is: Time. They're in bottles so just shove em in the back of a closet or a cellar somewhere and forget about them. You'll be surprised what time will do. And if they don't improve in a year or two, just reclaim the bottles then.
P.S. By way of disclaimer, I'm still new enough to mead making that I have a hard time saying "lees" instead of "trub." So take my advice with a grain of salt and looking at the old timer's advice.