Originally Posted by CreamyGoodness
I'm certainly not the pro that bloke is, but I will tell you that after 30+ gallons... its a good recipe the way it is, it is difficult to mess up too badly, and it is far too drinkable for your own good.
Wotcha Creamy, not seen you posting around the bazaars recently....
Anyway, I'm no Pro! Just a bloke who's fascinated by the making of mead (especially traditionals).
I make far too much and don't drink enough of it. I'm bone bleedin' idle when it comes to bottling, hence I get to bulk age quite successfully
But I made about 5 gallons of JAO before I realised my screw up, making it to imperial gallon quantities, rather than US gallon ones. Hence finding out that it still seemed to taste fine when a little less sweet.
Dry (yes I have made a couple with wine yeast, but they've always needed back sweetening to mask the bitterness) is .......... bleargh! It's not a good dry recipe, though if it was made with just the zest and segmented flesh it might be fine - I've been too damn lazy to find out !
So it's just easy to try and help others not to make the same mistakes that I have (a lemon based variant wasn't too bad either, but damn! a lime variant was disgusting).....