Most likely a mostly fake honey from outside the U.S. some honey mixed with sweeteners etc. just like electronics counterfeit in food products is a big money maker. Olive oil is another prime example. Store brand honey is a mix of stuff all over the place.I bought a bunch of cheap honey from Menard's, it made terrible mead.
Agree 100%, my Menard's olive oil mead was total **** as well.Most likely a mostly fake honey from outside the U.S. some honey mixed with sweeteners etc. just like electronics counterfeit in food products is a big money maker. Olive oil is another prime example. Store brand honey is a mix of stuff all over the place.
Here it is, 3 days and bubbling happy, I added red huckleberry juice from some that grow here and it sweetened upYour licorice note is from the star anise extract. Your mead will change over time. Some spices & herbs linger, but, others fade with time. Your honey will likely make a comeback in a few months & flavors will blend.
I would say maybe make a traditional (honey, water & yeast, with nutrients, of course) & try blending them . You can always add more flavor, but, once you've added too much you're stuck with what you have made until you change it or wait it out.
I hope this helps you.
Happy meading
Not to mention I made a special concoction with that added juice that immediately made the yeast happierHere it is, 3 days and bubbling happy, I added red huckleberry juice from some that grow here and it sweetened up
My first tripel with honey sat for a long time before I tapped it and was great. My second one I tapped pretty quickly and was unpleasant. Both were the same recipe.When dealing with meads you can most always expect significant changes over time. I suggest you place yours in a relatively cool location and give it time to mature. Same goes for your Belgian Triple.
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