I recently created a dry mead; Roughly 6 gallons; OG 1.090, FG 0.990 using Wyeast "Dry Mead Yeast" and Tropical Blossom honey from the LHBS. Obviously, based on my yeast choice, I was looking for something dry..... Originally, my plan was to do an orange/ cinnamon mead using about 1 cin stick and 1.5 oranges (zest and juice, no pith) per gallon.
The more I read about JAOM and Malcore (SP?) orange mead, it seems that people think that these ingredients are best used in a sweet mead.
One gallon of what I have made is being separated from the bulk.... I am infusing THAT with a bunch of chamomile and lavender, an perhaps back sweeten.
I am about to transfer to secondary, and am looking for ideas for a very dry mead. I should mention that fresh berries (in the quantities needed) would be much too expensive for me, even in season. So things like raspberry and blackberry are off the table.
Ofcourse, I could always back sweeten the bulk, but I'd prefer not to. I have about 6 vanilla beans on hand, and a ton of assorted spices, so I'm leaning toward a metheglin. I also have some acid blend and tannin, but no way of performing a proper titration.