My first finished mead is about ready to be bottled. It fermented out completely dry, which is what I wanted, but it tastes...flat. It lacks body and crispness. It was basically a honey-flavored, boozy water.
The recipe I used is very simple:
7lb Clover Honey
3 tsp yeast nutrient
Water to 3 gallons.
Lavlin EC-1118 Yeast
I know that one can add body with grape tannin and crispness with acid blend. However, being mainly a beer guy, I have no idea how much to use.
Any advice would be appreciated.
The recipe I used is very simple:
7lb Clover Honey
3 tsp yeast nutrient
Water to 3 gallons.
Lavlin EC-1118 Yeast
I know that one can add body with grape tannin and crispness with acid blend. However, being mainly a beer guy, I have no idea how much to use.
Any advice would be appreciated.