Why Is My Mustard So Bitter?

After cracking open a bottle of white wine last night, it became clear to me that my mission for tomorrow was to make a jar of mustard. While I had dabbled in this endeavor in the past, it has been several years since my last attempt. So, I got to work, soaking my seeds in wine, and looking up several recipes for inspiration.
I woke up this morning with the motivation I needed, but I had very little of the know-how. Once I tossed my spices, vinegar, and wine-soaked mustard seeds in the blender, I was sure it would be some of the best mustard I have ever made... Or so I thought.
The half-blended concoction was soon poured into a pan and simmered until it formed a loose, paste-like consistency. It was all coming together, just as it had last time, that is, until I tasted it. My attempt resulted in a very bitter mustard with little to no resemblance to my previous work.
Now, I'm not the type of person to follow a recipe when it comes to cooking, but maybe I should have made an exception this time.
Without a second thought, I soon ran to everyone's favorite information hub (Reddit).
Throughout a few minutes of reading through others having a similar problem to mine, I figured out a few errors I had made and how to fix them:
1. My mustard seeds were of the yellow variety. When making mustard, it is usually a foolproof plan to use brown or black seeds. Not only will this result in a stronger flavor, but you will also have fewer issues with the bitter taste.
2. I lacked a sweet element. From my understanding, though I was not on the mission for a honey mustard, that is still something my condiment required. The few tablespoons of honey I added significantly reduced the bitterness of the seeds, and I was sure that would solve the problem.
3. While the honey had certainly diminished a large portion of my problem, a solution was still needed. And for that, I resorted to adding a large amount of water and boiling the mustard until the bitterness was nearly gone.While it still retains the previous flavor, all that is left for me to do is wait. According to the all-knowing people of Reddit, with the steps I have taken and a much-needed timeout on the counter for a day or two, my mustard will hopefully have a satisfying end. Wish me luck!

Oak & Bagel

If you find yourself in Olympia, WA, I highly recommend stopping by this charming little shop at the corner of McFadden Avenue and Southwest William. It's a true treasure for both locals and visitors. This cafe is renowned for its exceptional selection of drinks, and I will say, their bagels are truly something special!I recently tried the everything bagel, generously spread with a creamy smoked salmon topping. It was just heavenly! The blend of flavors was spot on, and I couldn't get enough of it. I walked out feeling content and already thinking about when I could come back for more!Whether you're all about bagels or just in the mood for a cozy vibe and a tasty bite, I think you should give this cafe a shot. You won't regret it! If you're in the area, don't pass up this lovely spot—it might just become your new favorite bagel shop too!