/diy/ - Do It Yourself

>>330228
OP here. In what way did it taste bad? Off flavors or too dry? You really have to be careful not to stress the yeast. Because I used a bakers yeast I tried to be very gentle, and kept my temperature at the yeasts lower optimal range to reduce stress. Too hot or too cold and the yeast will start to produce off flavors.

It already sounds like you're off to a better start than I was. The forums all say time heals most meads. Give it a few more months of quiet fermentation(rack when necessary) and those harsh notes should mellow out. It sounds like you went a little light on the honey though.

I tried some mead an old professor of mine had made not too long ago. It was much dryer than mine(obviously) but tasted fantastic. He said he always added bentonite but he said he adds it to the initial fermentation so that it clears the mead during the ferment. As far as the Potassium Sorbate, I hear its never a bad idea, but hopefully you won't need it.

What surprised me the most about my mead was the smell. At first I couldn't place it. It was sweet and a little...green. Then I remembered that I'd used clover honey, and it was the clover I was smelling! I think I've found a new favorite hobby. I'm already making plans to turn a corner of our basement into my personal Meadery. It's a good thing my wife is understanding. :)