Originally Posted by turtlescales;3680589
Edit- I was browsing recipes on gotmead.com, and found this ginger lemon metheglin recipe that sounds quite tasty- [url=http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&r ecipe_id=193&Itemid=459
Got Mead - Mead (honeywine) making, mead drinking, mead recipes - Lemon-Ginger Metheglin - J.M.[/url]
Looks like a good beginning point... My opinions are:
Someone will have to convince me to put bread into a mead in place of nutrient... I often put in raisins and tea... but bread?? If this were a sour, I could understand...
1.088 is pretty low for a mead that's designed to age 4 years. I make meads with an og of 1.140 that taste awesome after 1-2 years (ec-1118). I'm flexible, but I'd prefer something in the 1.12+ range... remember, 4 years is a long time.
The amount of spices seems low to me (I’m familiar with lemon and ginger, not with mace or rosemary). I'd expect the linked brew to be tasty in 6 months (it seems to have won awards less than a year after brewing). For a 4-year brew, I'd want quite a bit “more” (spices and og).
Remember – my opinion is worth 20% less than you paid for it.