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ender said:
Since this is new to me I am pretty sure that the negative taste that my wife describes as robotussin (even after sugar) is from the newness (youngness) of the batch. I can taste a "mellowing" of the mead since last tasting. Yes, both were fruitier and "better" with the sugar.
Click to expand...

I can't say for certain but my cordials ended up tasting like cough syrup when they were exposed to air too long. Maybe oxidation?
 
Pewter_of_Deodar said:
ender said:
Since this is new to me I am pretty sure that the negative taste that my wife describes as robotussin (even after sugar) is from the newness (youngness) of the batch. I can taste a "mellowing" of the mead since last tasting. Yes, both were fruitier and "better" with the sugar.
Click to expand...

I can't say for certain but my cordials ended up tasting like cough syrup when they were exposed to air too long. Maybe oxidation?
Click to expand...
could be as I have 1 gal of air at least in each carboy. though the stopper with airlock has ALWAYS been in....
 
Fermentation will leave a pretty good layer of CO2 on top of a batch that will protect it as long as the layer is not disturbed. Did you have fermentation while in the smaller batches in order to produce the CO2? Have you opened them a lot since fermentation stopped?
 
Usually oxidation of a mead will produce a distinctive flavor, like that found in Madeira wines, but this is not a "medicinal" aroma or flavor. Medicinal flavors (and other off flavors) can be a feature with young meads and may age out with a bit of time, but they may be more prominent with yeast that have been under stress (temperature, nutrition, pH, etc.).

Medsen
 
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