- Oct 25, 2019
- Reaction score
So far I've made four one-gallon batches of mead and none of them have tasted any good. They all have been simple recipes -- honey, water, yeast and nutrients. The latest batch I bottled June 2018. I finally cracked open a bottle after chilling it in the fridge. It does tastes better than my first batch (which tasted like what I imagine carburetor parts cleaner would taste), but still not very drinkable. In this last one-gallon batch, I used Lalvin D47 yeast, did the staggered nutrient addition and it still tastes like crap nearly two years later. Even though I'm a beekeeper, my lovely bride has given up on good mead and feels that I'm wasting good honey by trying to make mead -- she doesn't think it's possible to make good mead. I've done a fair amount of research and really thought that the SNA was the solution, now I'm wondering whether I let my batch get too warm during active fermentation. No idea what to try next. Any ideas?