On May 10, 5:54*pm, "Juan & Mary Mercogliano"
wrote:
I started my first mead in March of last year. It has been priming since
then. I transfered it three times to remove sediment.

There is a yeastie taste to the mead, I think I mat have added too much at
the begining.

I'm not sure what you could add to mask this taste, but what kind of
yeast did you use? I usually hear about such tastes forming when
people use bread yeast to try to make wines instead of proper wine-
making yeast.

"Too much yeast" won't cause bad flavours in your wine, since the
yeast goes forth and multiplies as soon as it's in the must. By the
time the primary fermentation is over, there is a heck of a lot more
yeast than what you started with.