I am very new to mead Making. I have made beer and wine for years but started my first batch of mead May/June of 2003.
Its a year later (plus a few months) and although over the past year it has changed from foul and nasty to ehh tasting, it still isnt "right".
The SG is down to just aboit 1.000 and didnt respond to kick starting fermentation so I think its as far as it will get in area. As far as aging I guess it could go a long time B4 it reaches completion. Right now the aroma says some kind of mead, the taste says some kind of alcohol but is bitter to the taste.
Is there a way of toneing down the acidity. I only added Apples and Cinnamon to the original honey and water mix.
Its a year later (plus a few months) and although over the past year it has changed from foul and nasty to ehh tasting, it still isnt "right".
The SG is down to just aboit 1.000 and didnt respond to kick starting fermentation so I think its as far as it will get in area. As far as aging I guess it could go a long time B4 it reaches completion. Right now the aroma says some kind of mead, the taste says some kind of alcohol but is bitter to the taste.
Is there a way of toneing down the acidity. I only added Apples and Cinnamon to the original honey and water mix.