Originally Posted by MadMarty911
AS per the title, would making a high ABV mead - say 20+% in a simple mead need any balancing for the flavor?
The higher the strength, the longer it usually needs to be aged.
as for 20% or more, yes there's various yeast that claim this ability, but as to the veracity of the makers claim ? Can't say.
Additionally, to achieve the higher levels of alcohol naturally, it would appear that the safest/easiest method would be to start lower and carefully step feed more honey, though you'd still need to consider stuff like nutrient regimes and the like.
Then once you've got the high strength brew, it'd be a long time before you could taste it to get some idea of whether it needs a bit of acid, or maybe tannin etc etc