Are there any guides or personal experience with oaking melomel mead?
Also I'm trying to see difference between french and american oak.
The reason I'm asking - I have blackberry and blueberry melomels, one is dry and another approaching dry. I want to raise taste from dry without adding honey.... but I'm not sure if "vanilla" taste is compatible with either fruit.
Any 2c?
Also I'm trying to see difference between french and american oak.
The reason I'm asking - I have blackberry and blueberry melomels, one is dry and another approaching dry. I want to raise taste from dry without adding honey.... but I'm not sure if "vanilla" taste is compatible with either fruit.
Any 2c?