I want to make some mead, I have some the honey, and I have the various things like tannic acid, citric acid etc...
But I am unsure how best to use these in the recipe to make a good balanced mead? Any ideas?
Thanks
J
Mead
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oldbloke
- Under the Table
- Posts: 1373
- Joined: Fri Jul 16, 2010 9:29 am
- Location: Todmorden, Wet Yorks
Re: Mead
Not really, no. Lots of info and recipes at www.gotmead.com
I've decided to only make melomels as dry meads aren't to all my guests tastes, and to use high tolerance yeasts for them to get up to 18ish ABV. I just think mead should be strong.
I've decided to only make melomels as dry meads aren't to all my guests tastes, and to use high tolerance yeasts for them to get up to 18ish ABV. I just think mead should be strong.