Barley-and-Hops
Member
- Joined
- Apr 1, 2015
- Messages
- 18
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- 12
So I am very new to both drinking and making mead/melomel however I have made some semi-successful beer, cider and wine batches. The only mead I have ever drank was my own and I was not overly impressed. I think the lack of aging and using too little honey was my downfall. What is the best fruit to use? I've made a marion mead that seemed a little bland. My thoughts are doing a prickly pear one once they get in season although I get a lot of free strawberries from work. Raspberry lemonade sounds pretty good too. Also should I boil the fruit/honey or take more of a winemaking approach and use sulfur (kmbs) to sterilize it? Wouldn't boiling loose a lot of the flavor/smell? Lastly should I balance with acid like in wine? and if so which acid and how much?