Well, as horrific it may sound to many out there...heat the honey.
The comparisons on the heated vs non heated honey result in some tasters saying the mead with the heated honey has more body.
HEATHEN!! You have other, much better, methods. Including back sweetening and just formulating it to not finish dry.Well, as horrific it may sound to many out there...heat the honey.
The comparisons on the heated vs non heated honey result in some tasters saying the mead with the heated honey has more body.
Heating would increase quantities of HMF...wonder if that would add to the 'body' I must admit my Costco mean has lots of body...almost like I added glycerin.
HEATHEN!! You have other, much better, methods. Including back sweetening and just formulating it to not finish dry.
I'd rather not add glycerine to my mead. IMO/IME, better to use as few items in it as possible.
Gold I didn't but this mead finished at 1.00 and still has a nice mouth feel. Could there be other contributing factors?
Besides it's mead and not beer you mean?? IMO/IME, a mead can still have good body and finish about 1.000. It's 'dry' range is .990-1.006, which doesn't mean that it has no body, but it will have less then when at a higher FG. My maple was at 1.008, but the perceived body of it is much higher than a beer at the same FG. Just like with wine, where it can finish on the dry end (for FG) but still have good body. Simply put, don't equate the same FG's between beers and types of wine.
HEATHEN!! You have other, much better, methods. Including back sweetening and just formulating it to not finish dry.
But if you're going to ask for my opinion on it,
Uhh yeah so I'm a non believer in your god because I state facts about mead. Well that is just super fantastic to hear! My meads are generally nowhere near sweet btw so feel free to talk until you are blue in the face and pass out though cause I'm not listening.
Mead can be made in so many different ways from a show with just three ingredients (water, honey, yeast) to some sort or okra debacle.
You might find this enlightening...
the setup: http://www.washingtonwinemaker.com/blog/2007/06/05/making-mead-the-controversy-over-boiling/
the results: http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/
I have made mead in just about every way imaginable. That includes boiling, not boiling, warmed, show, sack, many varieties of melomel, cyser, metheglin, and well yeah it's not my first rodeo.
So should you boil or not? It's your mead, do whatever the hell you want. Personally though if you have some sort of super fancy honey with a fragile flavor a non heating method would probably be the best process. Similarly if you have a mediocre or poor quality honey if might actually help it to be heated.
This seems to be a rather poorly defined term.Body : The sense of alcohol in the wine and the sense of feeling in the mouth.
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