what is mead supposed to taste like?

[redridinghood]

i had made mead for the first time. I had used 10 lb of real honey, wine yeast, peeled some apples into it for good measure, filled it up with water in a 5 gallon bucket. Its all good -- the process is done, it is now standing in my garage,nice yellow sunshine color, crystal clear in transparency, somewhat alcoholic. However, it tastes like a $7 bottle of chablis wine. Its pleasant enough, but i had expected to get a whiff of honey or some incredible aroma -- or something. To spend $100 on honey, thats just not worth it. So is that it? did i achieve the result i was supposed to get? Very disappointing. What are your experiences with this sort of thing?

thanks

[USACelt]

What was the SG and FG?
Is it a dry wine now or sweet

[rtalbigr]

First, mead is like wine, it needs to age. Unlike wine, it can age for an indeterminate amount of time, and the longer it ages the better it is.

Big R

[CAP]

First, mead is like wine, it needs to age. Unlike wine, it can age for an indeterminate amount of time, and the longer it ages the better it is.

Big R

+1
I have some ageing over a year now

[scout]

First, mead is like wine, it needs to age. Unlike wine, it can age for an indeterminate amount of time, and the longer it ages the better it is.

Big R

+1
I have some ageing over a year now

Yes Sir, bottle it up, lay it down and come back in a few years. My grandfather made Mead and it was never opened until at least 3 years in the bottle had past. Drank the last of his Mead at the 10th celebration of his passing.

[heartcut]

I agree, aging is important. It also distills to a fine (expensive) spirit which also needs some time.

[zombie911]

You could certainly add some honey after the ferment is done. It sounds like you know what you want, and only have to adjust your recipe to taste.
Agreed Aging is key, and will dramatically change the character... Not always for the better.
You did pick a very pricy experiment too. White grape wine is cheaper, and honey can again be added at the end. Cudos!

[shinertexas]

If it's still in your fermenter, I'd recommend throwing in some medium toast french oak chips. Throw in 2-4 oz of those (your preference) and it will bring out more desirable flavors and help balance any fusel alcohols. French oak is high in vanillins. Of course it won't extract the vanillins and tannins the same way that a spirit at cask strength does, but it will help add character and complexity to your product as it ages.

And if you don't like it, distill it! I wasn't happy with my last mead and now it's ageing as a brandy and smells great.