Originally Posted by mountainhippie
We made some pretty fancy stuff out of maple syrup once. It was 1 gallon syrup, 4 gallons water, a little yeast nutrient and champagne yeast. We called it "Uncle Jemimah's Fine Malt Liquor" after the SNL sketch. Wasn't much sugar left in it when it was done, packed a pretty good punch but was really pretty good tasting too. And it didn't take a year to make drinkable, either. A couple months, tops.
I think right there is your reason your's was not harsh like a meade would be if it was not aged...
champagne yeast creates 1 heck of alot of alcohol in the wine...all that Alcohol would cover up the harshness...your taste buds could not taste the harshness in it because of all that Alcohol!
I have a wine I make that calls for champagne yeast, it is called "Uncle Monkey Wine"
My Wife is the only 1 who likes it and I make it for her every now and then, honey, rasins, red grape juice concentrate, bananas and pineapple fermented with champagne yeast....Taste to Wicked to me, I've made it 1 time with regular wine yeast and it was good, but it had to set for a good 6-8 months to taste good from the honey in it, with the champagne yeast, it can be drank at 3 months one everything settles out.....my wife has tasted the stuff made with regular wine yeast at 3 months and said it tasted down right nasty, but she likes it after it has mellowed for 6-8 months!
I've noticed that any beers I make with Honey in it needs to sit for a good 3-4 months before they taste good, try them before those 3-4 months and they are very Bitter!