High ABV Meads - European Style

Hello,

I was curious if anyone has experience with high ABV% meads? I lived in Prague, CZ for 3 years and quite often bought bottles of 22% medovina (Honey Wine) which was typically drank hot in very small cups.

I am thinking this was a sack mead but I am not sure, any thoughts?



Jake

possibly fortified (sack?)? Most yeast won't handle 22%.

Its possible that the yeast took it that high, I think I've heard of the Czech meads and the Polish ones being extreamly high in abv but at the same time exceedingly sweet. I think its done with step additions of honey, instead of putting it all in right at the beginning. Those meads typically need years and years before they get put on the market. The Brewing Network did a mead show and they tasted I think a six year old one, which was considered young.

mike