That's definitely a bummer if it's batch specific because like you say you won't enjoy this one as much. But, at least it means you can make more in the future and hopefully not have this issue, learning about good fermentation management - stuff like how much nutrient to add (and when), different yeasts, aeration, etc will let you make something that ferments in a sane amount of time like 1-2 weeks and will be a much cleaner tasting product anyways, and hopefully without this problem.
And as Medsen says... maybe just maybe it was the specific honey (or it could have been the effects of a pile of problems adding up). Out of curiousity if I were you I'd make a small 1 gallon batch with the same honey, but improved processes whenever you embark on another large batch, and see if down the road that one has issues or not.
And as Medsen says... maybe just maybe it was the specific honey (or it could have been the effects of a pile of problems adding up). Out of curiousity if I were you I'd make a small 1 gallon batch with the same honey, but improved processes whenever you embark on another large batch, and see if down the road that one has issues or not.
