I put 5 oranges into my first 5 gallon mead and after 3 weeks it tastes overpoweringly like grapefruit. I don't like grapefruit.
At 10 days, I racked 2 gallons into a carboy with 2 lb of mulberry (no acid in mulberry) and that batch is very much drinkable now. The other 3 gallons was racked to a separate carboy where it now has an inch of sediment, plus powerful grapefruit aroma.
Will the citrusy batch get less acid over time, or can I do something to it? Could I add honey without the yeast eating it all? I'd like it to be sweeter, to mask or neutralize the citrus, but not as fruity as the mulberry.
The yeast was 5 mg Red Star Cote des Blancs and it worked fast (5 days.)
The pH of each batch is now 3.5 or 4, and SG is 1.00.