Just wondering if anyone has ever worked up a batch of mead with port qualities?
Primary 1: AIR (no 5 gal carboy's left to rack to *cry* must buy more!) Primary 2: AIR Primary 3: 1 gal Joe's Ancient Orange Mead Start 2/10/06 Primary 4 1 gal Cyser OG 1.105 start 2/11/06 Primary 5 1 gal Maple Mead Secondary 1: 5 gal Cider OG 1.085 Start 2/4/06 Secondary 2: 5 gal Mead Grav 1.032 Start 2/2/06 Secondary 3: 1 gal Cider Secondary 4: 1 gal spiced Cider start 2/11/06
Never tried personally. Port is traditionally red wine fortified with grape spirit - the grape spirit is added to kill off the yeast when about half of the sugar has fermented in the wine. There's a thread in the wine section where 80/- had started one but he hasn't posted in a while to report his findings.
I guess you could try with your favourite spirit that would compliment honey?