Thu May 20, 2010 8:35 pm
So for starters...
What's your OG, FG and how much and what kind of yeast did you use?
I've had some stuck meads in the past that I've coaxed into drinkability with some yeast energizer and if that didn't do it, add more yeast. Time is on your side, let it just do its thing for a few months/years and you'll be ok.
An idea for a sweet mead (lots of friends liked this at big brew day - and it made sense after listening to the Dan in the Gordon show recently) - add some chipotle chili peppers. I've done this a lot in the past and the smoke / honey aromas are intriguing. The sweet start followed by the chili heat is like a roller coaster (and killer I might add). What Dan Gordon had mentioned totally clicked - residual sweetness helps to neutralize hot chili spice. So you're not left with a burning tongue, but a brief, hot sensation (like wasabi, but more chili-like)
So if you have a nice sweet mead, partition off a gallon or so and add 2 or 3 dried chipotle peppers (not the stuff in the adobodo sauce), and if you are concerned about heat, try and remove some of the seeds. let em sit in the mead for a few months, or until the taste is where you like it. bottle and enjoy.
Don Blake
BJCP Grand Master Judge
Fermenting: WitBier
on tap: Cal Common, Funky yeast experiments