Wondering if anyone with more experience than me can answer this relatively vague question.. I have made 3 batches so far.. Two Melomels and 1 Trad. The two melomels tasted surprisingly good upon going into secondary.. The Trad was racked to secondary yesterday and had something off about it.. Almost a touch sour, maybe a bit yeasty tasting.. No sulfur or spoiled type odors or flavors but certainly not a pleasant drinking experience.. I know age is vital to these meads but is the fruit the main reason the Melomels were more palatable early on? and is it normal for a Trad to have some of those off flavors prior to back sweetening/aging/clearing and bulk aging?
Thanks for any advice.. Going to leave it be a long while regardless and not try chasing it to "fix" it but wanted to see what others thought.
Thanks for any advice.. Going to leave it be a long while regardless and not try chasing it to "fix" it but wanted to see what others thought.