Balancing a traditional dry mead

[HeidrunsGift]

Ken Schram and Steve Piatz do an excellent job describing how to balance sweetness/honey, alocohol, and acidity/tanins. Specifically, when a mead is too sweet, you need to add acidity and/or tanins (structure) and the structure also needs to match the alcohol. If its too sweet and not enough acidity, then it will be "cloying" and "soft," however if there is too much acidity it will be "harsh." Further, if it is neither acidic nor sweet it will be "boring."

While this makes it easy to balance a sweeter mead with higher alcohol levels in it, it begs the question: is there anything to balance in a traditional dry mead; or anything to add to make it interesting; or are dry traditional meads doomed to be more "boring" than their sweeter traditional mead cousins?

I have a buckwheat honey dry mead (about 1 year old) that tastes very good, but am looking to bump it up a couple notches. I suppose I could add a tiny bit of acidity/tannins, but dont want to make it too harsh. Ken Schram in one of his traditional dry mead recipes recommends aging it in oak chips, but I am looking to keep all other ingredients (spices, oak, fruit, etc) out. Any suggestions? Thanks!

 

[LostBoyScout]

A dry finish will compliment 'refreshing' flavors. While you wouldn't want to add something like vanilla, you could probably add some floral qualities to it, or maybe citrus. I'm confused though, you're not looking to add any adjuncts?

 

[SerifSansSerif]

Bitter orange with my buckwheat mead...

Orange peel is somewhat traditional with meads, and the bitter orange is an unusual twist. The bitterness gives it a unique flavor. The bitterness is reminiscent of some ice beers, and the orange notes are bright and contrast what can be an earthy brew.

Just let it sit with the peels for a week or so. I add a lot (about a half a cup to a full cup), but I'd say for others to start with about a quarter and test every day starting on maybe the third day.

 

[HeidrunsGift]

Thanks for the responses, I will definitley have to try orange peels in my Mead one day! Lostboyscout that is correct though, I am not looking to add anything else that would impart flavors -- only mouth feel (tanins), acidity, or something along those lines that i may not be aware of are out there, but would make the Mead better but not change the flavor

 

[SerifSansSerif]

Then I suggest going out and simply buying tannin, malic acid, vitamin C (acorbic acid), tartaric acid (cream of tartar), etc. and adding small quantities until you hit your balance. You can also try oak chips for a more vanilla/bourbon taste.

If you don't want to add flavors, it's a tight bid. Typically I prefer intense flavors, and blend my ingredients more. I simply don't do meads that show the honey alone.

 

[HeidrunsGift]

Thanks! I'll experiment with the acids you mentioned!

 

[sportpak]

How does tannins or citric acid effect the tasting experience? Let me explain my situation.....

I have a small batch of a basic mead that's a year old. Clover honey,1.100 SG, fermented with US05 ale yeast, finished around 1.00.

I added a cinnamon stick at the 3rd racking and left it for 3 months. When the cinnamon was where I wanted, I racked off of that. 6 months later I would like to bottle, but the balance is off.

When I take a sip, I get a brief honey flavor, then nothing, then the 10+% alcohol rolls in for the hot-ish finish with a touch of cinnamon. I need something to fill in the middle part of the tasting experience. I am prepared to let it sit another 6 months, but I think it needs something to beef up the middle a little.

I'm fine with experimenting, but would like some opinions on where to start. I'm a year in this one and would like to make it better.

 

[SerifSansSerif]

How does tannins or citric acid effect the tasting experience? Let me explain my situation.....

I have a small batch of a basic mead that's a year old. Clover honey,1.100 SG, fermented with US05 ale yeast, finished around 1.00.

I added a cinnamon stick at the 3rd racking and left it for 3 months. When the cinnamon was where I wanted, I racked off of that. 6 months later I would like to bottle, but the balance is off.

When I take a sip, I get a brief honey flavor, then nothing, then the 10+% alcohol rolls in for the hot-ish finish with a touch of cinnamon. I need something to fill in the middle part of the tasting experience. I am prepared to let it sit another 6 months, but I think it needs something to beef up the middle a little.

I'm fine with experimenting, but would like some opinions on where to start. I'm a year in this one and would like to make it better.

Tannins/acids give balance and structure. Tannins are a bit on the bitter metalic side, acids tend to be..... well, acidic.

I'd actually try some oak chips in your case.