Mead newbery here. I was thinking of making a traditional 5 gallon mead and letting it go dry. From there, breaking it into smaller quantities and back sweetening with various fruit juices and combinations to see what we like.
Anything wrong with this approach? What are the pros and cons of adding fruit and/or juice to the must vs back sweetening or fruiting the secondary?
Thanks!
Anything wrong with this approach? What are the pros and cons of adding fruit and/or juice to the must vs back sweetening or fruiting the secondary?
Thanks!