How sweet do you like your mead to be?

[Maylar]

This is a very subjective question, and that's really the point of it. Your response can be your personal choice, or what other people prefer, or whatever. If it depends on the type of mead or other factors, then please explain in the comments.

You have a mead ready to bottle and it's sitting at 1.000 SG. What do you do with it?

 

[dmtaylor]

You have a mead ready to bottle and it's sitting at 1.000 SG. What do you do with it?

I prime it at bottling with more honey and hope for a touch of carbonation, sweetness, and honey flavor, all three.

 

[Yooper]

I like most wines and meads dry- but occasionally a semi-sec dandelion melomel is lovely.

 

[Brewer dad]

I am in this exact scenario and last night took a sample and added some honey to it, I am finding I like it middle of the road nowadays vs dry. So I’ll stabilize then back sweeten.

 

[Dan O]

I find semi-sweet to be my favored preference. Some honeys, (like Orange Blossom) can make a pretty big comeback for perceived sweetness, so for me, when using Orange Blossom, I backsweeten less than I would than with other honeys.

 

[Maylar]

I prime it at bottling with more honey and hope for a touch of carbonation, sweetness, and honey flavor, all three.

You bottle your meads in crown caps Dave?

 

[dmtaylor]

You bottle your meads in crown caps Dave?

Indeed I do. I prime them the same way as I would do for beer (mostly I brew beer). Never had any problem doing this. They usually get a nice tingly carbonation.

 

[DBhomebrew]

As dry as the yeast will leave it. Crown caps on a 12oz bottle. I've got a lot of them and they're the perfect size for one person's enjoyment. My standard meads are still, but I'll carb a very short mead and drink it like a beer. Last time I made one I used a malt extract SNS starter and pitched the whole thing. It left just enough sweet to balance the carb back to where I really like it. I don't stabilize nor pasteurize. I like my traditionals to hit the same spot as a Sauvignon Blanc.

 

[Maylar]

Thanks to all who responded.

 

[MightyMosin]

Semi-sweet for me, but that also depends on the perceived sweetness as Dan was indicating.

For Pyments, I generally like my pinot noir ones dry as they tend to carry a perceived sweetness and I will back sweeten the Cab Sauv pyments to the 1.015 area depending on how it comes out.

My sessions are typically from 1.014 to 1.018 and always force carbonated.