I bottled my first mead (a JAO), and now that I've opened the first one to drink, I notice a little bit of a bite on the tip of the tongue when I take a sip. I'm not experienced enough to tell, but is likely to be harsh alcohol flavors, or is it some residual carbonation from the ferment? I'm curious if it will diminish over time (alcohol) or if it will always be there (trapped CO2 in bottle).