When is must too vinegary to continue?
Hi folks, I've a little experience with Mead making, but on trying my hand with a grape harvest from a friend, the whole bunch tastes rather vinegary 6 days in. I initially kept the must together in a mostly closed (but not airtight) bucket for about 6 days, and was planning to seal it now after removing most of the solids - but it just tastes like vinegar. I'm unsure if this is an issue of allowing it too long before starting proper fermentation, or due to the fact that I didn't sterilise the must beforehand (simply added K1-V1116 yeast thinking they'd outcompete the others). No other signs of spoilage, just quite acidic. Think just more than you'd expect in some white wines.
Would appreciate any tips or tricks, both in terms of how to rectify and when it's too far gone :)