So I've been dabbling with some very small batches to see if I'm game for this whole mead thing. I recently racked 1 gallon made from 3/4 g spring water, 3 pounds of "ambrosia" lightly filtered honey, a peach, and some raisins, it fermented nicely for 5 weeks (but I didn't rack until 6 weeks), it tasted fine if only a little bland at this point, I put it into 2 half gallon glass jugs and stopped them with 2 shiny new (sanitized) rubber stoppers and airlocks. 1 week later my whole batch reeks of and tastes like the rubber stoppers. The mead was only 1/2 inch below the stopper and it never touched it. Is something else the matter here? Or isnit really just the smell of the stopper getting into the mead? As far as I can tell it is not oxidized (although I have no idea what sherry/port tastes like, and it Definitely doesn't taste like cardboard) nor infected, since other than the rubber taste it tastes fine.