My buddy and I just bottled up a great batch of mead. Taste is wonderful even with a 14% ABV, calculated by gravity readings.
What we'd like to do is make the same mead, with the same taste and flavor , but drop the ABV down to 9-10%.
Our original recipe:
3 lbs corn sugar
all required nutrients
Wyeast Sweet mead yeast
water to 5 gallons
Our argument comes from how to lower the abv. He says cut the sugar and drop the honey down to 12 lbs. My contention is that by doing this the yeast will still ferment most if not all the honey and we'll end up with a 12-14% ABV with a different flavor.
So, the question is: How can you lower the alcohol content and not affect the flavor, sweetness, color, aroma, ect of the Mead?