Ideas for a dry mead
I have some meads aging but have never made a dry one...
So I've been thinking:
What do the experts recommend as a first dry mead for me? Melomel? Traditional?
I'm tempted to do a ginger batch, what ya all say?
It never hurts to do a melomel, I would assume. I made a dry JAOM and it turned out great. It's really all about your own tastes and preferences. If you like ginger, do it! (I've been thinking about one too, honestly :D) As far as I know, the fruit and spices only affect the flavor. It's the amount of sugar and the yeast that affect the ABV and dryness/sweetness of a mead. Whatever you decide to go with, good luck! :mug:
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