BeardedSquash
Well-Known Member
I am going to brew a small batch of dry mead to blend with a friend's batch, and I was wondering how I could incorporate some sherry notes into mine. I've heard everything from adding sherry, or heating the mead to 150º for a day after fermentation, or just using the right yeast and waiting long enough. Ideally, I would like to have this batch ready for blending as soon as February. Any thoughts?
