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My First mead

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That's why we use K2co3 when we make the must. It buffers the pH. If it gets below 3.2 or so it will inhibit the yeast from doing their thing. One thing to mention. When the yeast first begin their journey they require lots of oxygen. I do my primary in a fermenting bucket and just cover the top with a towel. You should also stir it vigorously 2 times a day . You want to let it degas so it doesn't get to toxic and introduce oxygen at the same time. And lastly to stir the yeast back into suspension. After it's halfway mark stop trying to introduce oxygen. You will still want to degas/re-suspend it every day.

The tartness should be ok. Apples do that as well as your ale yeast may also give it that flavor profile. Age and/or added honey latter will balance that. You can top it off with apple juice, apple wine, white wine, concentrate if you want an even stronger apple presence.
 
Thanks I had hoped it was just the apples I am using a wine yeast usually used for sauvignon blanc
Gonna have another taste on the next rack. Might have to use bentonite to clear this cyser
 
You're going to have to let it age any way before you can drink it. I would just let it clear on it's own.. You can cold crash it and that will help. Let it sit a few months and see what happens. Pectinaze should help it clear too.
 
super kleer is also pretty amazing for clearing. But yeah, patience is going to be your most important ingredient at this point.
 
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