Clearwall
Well-Known Member
Ive made two batches of beer and wanted to try mead since it looka considerably simpler and interesting to try. I have a gew questions regarding mead in general, and how it should be fermented.
First, Ive seen separate posts on this forum where one states they added whirfloc tablets to kill the yeast and another where they let the yeast continue through bottling. Should mead be carbonated like beer or flat like wine?
Secondly, since ive never actually had it, should it end up fairly sweet or dry and alcoholic?
Finally, how should it be served? Chilled, room temp, warm? And any suggestions on glassware? Any recommendations are appreciated.
First, Ive seen separate posts on this forum where one states they added whirfloc tablets to kill the yeast and another where they let the yeast continue through bottling. Should mead be carbonated like beer or flat like wine?
Secondly, since ive never actually had it, should it end up fairly sweet or dry and alcoholic?
Finally, how should it be served? Chilled, room temp, warm? And any suggestions on glassware? Any recommendations are appreciated.