Originally Posted by eulipion2
It's been a couple months, and I'm curious how this turned out. I've been considering doing a mead with saison yeast, probably Wyeast 3711 French Saison. 3711 dries out a saison nicely, to around 1.003-1.006.
I had my first one of these a couple nights ago. I ended up going a little too wild with the temperature, and fermented it at about 85-90 degrees. It kind of smells like rot (it'll be interesting to see if that mellows out), but it actually tastes pretty good. It's tart, super-crisp, very fruity. I just kind of plugged my nose when I went to take a sip. Doing this again, I would make two recommendations:
1) Go a little easier on the fermentation temps. Maybe scale it up to 85-90 degrees over the period of a week instead of one day.
2) I would also add the watermelon juice in secondary. The watermelon flavor was a little faint. I could almost tell it was there, but was hard to know for sure because of the strong esters given off by the saison yeast.