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Do you make sweet or dry? Sparkling or still? With fruits, or spices? I've done all these at least once. I prefer dry, still plain mead, although the best thing I ever made was a dry still prickly-pear mead.
I've done very dry before and very sweet. Mostly all straight mead, some with apple juice instead of water. The current batch has oak chips. I went to a local brewing supply place for the first time and, lo and behold, outside was a guy doing free tasting of his many home made meads (one of two days a year that he does that--we were that lucky). I got to try out the whole gamut of meads with pretty much every fruit and mix, all of which were excellent. So I guess I'm not too picky with what's in the mead.