Joe Sallustio wrote:


"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.

I would agree, what does it taste like? Meads
can be low acid so
adding lemon juice might make it more flavorful.
If you describe your ingredient list in detail
it might help.

Joe

A word of caution; meads can be quite LOW in pH
naturally and it is extremely difficult if not
impossible to get an accurate TA readings on
meads.

I have only made several meads but my experience
has been that the pH drops like a rock during
fermentation, which is just the opposite of most
wines. Acids are probably best added by taste or
blending. I agree that a list of ingredients
would be helpful to diagnose whatever problem(s)
may exists.