Failed (?) Mead

I made a pair of meads (technically one mead and one cyser) this year. I started them around July of this year and left them to ferment/sit until September when I racked it by pouring it through a funnel with coffee filters in it. It tasted bitter (very woody), and continues to taste about the same, even after I filtered it again a few weeks ago (I thought it might have been an issue of sediment, because there was still some of the original must in the bottom of each jug). I've been using glass jugs, which have been sitting on the counter of our kitchen. Could light exposure be part of the problem? I've also heard that pouring instead of siphoning when racking can aerate it too much. The recipes I used were fairly simple- 4 or 5 pounds of honey, then organic apple juice+a cinnamon stick in one and just water for the other. I believe the yeast I used was called Premier Cuvee. Any thoughts on what might have gone wrong, or if it might be salvageable?