I attended a winefest at the Split Rock Resort this weekend and came across the Stonekeep Meadery. These guys were very friendly and informative and made some great meads.
I'm interested in trying to make a clone if you will, of their black currant mead. It had a real sharp tart at first and then as your palette adjusted it became much more enjoyable and im looking to make a mead like that. It was slightly dry but not extremely overbearing so im curious... Has anyone brewed with black currants and if so how dry did yours get? Also has anyone stopped fermentation to keep it from going totally dry or do you let it go all the way and back sweeten?
Anyone with experience or some direction would be greatly appreciated!
I'm interested in trying to make a clone if you will, of their black currant mead. It had a real sharp tart at first and then as your palette adjusted it became much more enjoyable and im looking to make a mead like that. It was slightly dry but not extremely overbearing so im curious... Has anyone brewed with black currants and if so how dry did yours get? Also has anyone stopped fermentation to keep it from going totally dry or do you let it go all the way and back sweeten?
Anyone with experience or some direction would be greatly appreciated!