Hi guys!
The problem with mead is that it's good when it's sweet but it's 100% fermentable sugars... so it's always a puzzle to aim for a certain ABV at a certain sweetness point. One idea I had is this one... tell me if it's good or not.
Let's say I aim for 12%, so I put enough honey to get a fully fermented dry mead at 12%, but I had an infusion of Cara/Crystal malts for dextrins/unfermentable sugars to give back body and sweetness to the mead.
Crystal 60 to 120 could give a nice Caramel Mead?
Carapils could give a nice neutral sweetness?
What about Honey malt, Special B, etc?
The problem with mead is that it's good when it's sweet but it's 100% fermentable sugars... so it's always a puzzle to aim for a certain ABV at a certain sweetness point. One idea I had is this one... tell me if it's good or not.
Let's say I aim for 12%, so I put enough honey to get a fully fermented dry mead at 12%, but I had an infusion of Cara/Crystal malts for dextrins/unfermentable sugars to give back body and sweetness to the mead.
Crystal 60 to 120 could give a nice Caramel Mead?
Carapils could give a nice neutral sweetness?
What about Honey malt, Special B, etc?