Yikes! Didn’t expect that, but I suppose I should come with more info with my questions, huh. Well, some of that I’ll need to go back and research. The strict instructions referred to those that I received with the Curt and Kathy’s Sweet Mead Orange Blossom kit. I don’t have great control over my fermenting and conditioning temps. Therefore, I’m usually doing both at the same temp (room temp). I do know that when I made one of my meads it was during the summer so the temps were likely warmer, like higher 70s. I believe I’ve used wine yeasts (dry) but I can double check. I’ll check back to my recipes to get specific ingredients. Generally I’ve made simple meads with wildflower honey (10-15 lbs per 5 gallon batch) and no additional ingredients other than yeast nutrients. I’ve attempted a few cysers and fruit meads. The cyser, which is currently conditioning, is alright but still harsh. I believe in that one I used 4 gallons apple cider from an orchard and 15 lbs wildflower honey from apiary, used no heat method. Some people have recommended backsweetening to some of the melomels to help get more of the fruit flavor to shine through.
Sorry for some of my choppy info. I’m really curious to see if this harshness is common and a result of a particular brewing technique flaw. I can try to get more specific info if needed.