Really Bad Mead
In July 2012 I made mead using the following recipe:
15 lbs of Honey (5 qts) (all natural)
4 gallons of water
5 teaspoons of yeast nutrient
5 teaspoons of yeast energizer
2 packets of Lalvin 71b-1122 yeast
After it fermented out, I transferred the wine to a 5 gallon glass carboy and added some white oak strips. Alcohol content was about 10%. At that time the taste was weak and unpleasant. I let it age in the carboy until July 2013 and I bottled the mead. The taste at that time was much stronger and unpleasant. I read that mead may take quite a few years to age.
Now after two years of aging the mead still tastes unpleasant. I am considering distilling the mead to see what I get and starting a new batch but I am afraid of getting the same results.
Should I wait another year to see if the taste improves? OR
Would any of the more experienced wine makers know what I did wrong and what I can do to fix the bad taste problem?
I made a Russian imperial style stout which is a very high malt i.e. over 10 pounds per 5 gal mine had almost 14LB and a lot of old frozen hops as I was making with all my leftovers did a primary in a 6 gal bottle to allow some head room and a secondary in a 5 for almost a month before bottling and then put it away and tried one and it tasted like crap so I stuck it in the back of my closet and forgot about it for 3 years and when I found it was really good and do not take my word for that as I brought them to Tampa Necromonicon convention for the igor /ygor party which samples about 300 beers and mine was the overall favorite.