Ok guys and Gals, time for my dumb question of the day
So, I am now thoroughly confused about the terms Dry and Sweet as they relate to ABV. After doing some reading and research, I was under the impression that the higher the ABV, the Drier the mead. But, while doing some field work (Ok, so I was just drinking store bought mead to see what I liked before brewing a large batch) I now feel like the two terms have nothing to do with ABV. For instance, I tried one mead that was labeled as 19%ABV and it tasted very sweet and wet on the palate. Then I tried two others, labeled as orange blossom and wild flower that were 13% ABV and 14% ABV respectively. They were both less sweet and drier on the palate, with the orange blossom being the least sweet and driest tasting/ feeling. So, what gives? In the chase for higher ABV, did the maker just add too much honey, more than the yeast could ferment, resulting in some (or a lot) of it not being consumed, making a sweeter tasting mead? Or, was my initial understanding of the terminology flawed?