My mead tastes sour like dry white wine!
I made a batch of mead this January, just under 10L. It was made from honey that had fermented a bit (I got it cheap), but I boiled it with the water, so that would have been killed.
It was poured on two 5L jugs that were disinfected, and added some herb "tea" (also boiled), thyme in one, christmas-themed spices in the other.
I used port-yeast. I have previously made a batch from the same batch of honey that turned out fine, but then I used baking yeast.
Today I tried pouring over the mead from the jugs to bottles as it had cleared beautifully and stopped bubbling. The tops of the jugs has been covered with standard fermenting tubes with water in them.
As I poured, I tasted a bit, and it tastes nothing like mead.It's very sour, like a dry white wine. I don't like dry wine, so I think it tastes awful. But if I actually made honey wine, I don't want to toss it but rather give it away to someone who does like dry wine.
What is more likely? Is it honey wine, honey vinegar or just spoiled? Or did I just make a very dry mead? Is the yeast to blame?