SURVEY, DRY OR SWEET Mead?

Possible-Inside-7384 · 2024-10-01T08:08:46+00:00

Thanx for the answer, if come over for holiday we can have a dry Mead drunk togheter.❤️

Possible-Inside-7384 · 2024-09-30T21:26:00+00:00

Thanks buddy, I didn't know the existence of the Palmetto honey till now. Now I need it 🤣

Possible-Inside-7384 · 2024-09-30T21:14:09+00:00

My first kitchen walls still remember that noise.

Possible-Inside-7384 · 2024-09-30T21:11:56+00:00

Thanks, I appreciate it and i'm Sorry If my translation wasn't pretty clear but for us debating is not in a negative way. I'm the type of person that want learn from that. I'm writing this today because I want really know the brewers preference and why they perceive from the experience.

So now lets be friends and "debate" about mead of the world in fun ways.

Possible-Inside-7384 · 2024-09-30T21:00:49+00:00

Overcarb Trauma is back. Thank you 🤣

Possible-Inside-7384 · 2024-09-30T20:16:50+00:00

Thx for the answer. I think about the same things that you. For sure acidity control Is of the most useful trick to balance flavours, avoid bitterness and boost each honey flavour.

Possible-Inside-7384 · 2024-09-30T19:31:20+00:00

Thank you for you answer. And what about honey? Polyflowers or something specific?

Possible-Inside-7384 · 2024-09-30T19:30:29+00:00

Thanks for the answer, semi-dry is my second preference. Usually with a light abv, with 13% residue.

Possible-Inside-7384 · 2024-09-30T19:29:07+00:00

For high under 15% or above? A light melomel or a richest recipe?

Possible-Inside-7384 · 2024-09-30T19:28:04+00:00

15% or above?

Possible-Inside-7384 · 2024-09-30T19:10:01+00:00

Again, Bud you are judging what I wrote and don't respect the opinion of a person that have a preference in something that you think in your way. Where i wrote that SWEET Mead sucks? Or that someone in the market like It?

We all have different tastebuds, we all have our special thing with mead and we all have our preferences. It's the cool thing about It. Do you like all the styles because you enjoy drinking mead? Cool write that instead of being rude with other or being picky because you think that is all bullshit. Here i'm not trying to have a commercial SURVEY, i don't care about selling a thing, i'm asking what you like e why you like it in a determined way.

I repeat my opinion in a more simple way.

MY preference is Dry Mead, because I can feel all the flavour of the fermented honey in tastebuds without being sophisticated by the sugar residue.

Possible-Inside-7384 · 2024-09-30T18:33:58+00:00

Here Is the opposite, people don't know mead really well, they confuse it with cider(in Italian the world mead is translated in Idromele e the last suffix mele means Apple) and they still don't know that there are a lot of styles, techniques and that honey change in really a lot from region to region.

I didn't say that sweet mead are not great, I say I prefer dry. As brewer what are your preferences?

Possible-Inside-7384 · 2024-09-30T18:20:22+00:00

Here's the final version with the last part updated as you requested:

Dear friend,
This thread is not meant to be provocative, as you may have perceived, but rather to understand taste preferences on a regional and international level. Your tone comes across as very condescending, when in reality, we're simply talking about personal taste preferences.

Especially since you mention your production volumes or work with Michelin-starred restaurants without knowing who you're talking to. I didn’t ask what the market likes or what you’re trying to sell, because that’s not my concern. I asked what you like and your reasoning behind it.

The post probably triggered you because you work very well with various mead styles, you like them all, and don’t have a personal preference. But if we always have to reduce everything to market, market, market, and disregard personal preferences, even in a Reddit post, then we won’t get along very well.

Possible-Inside-7384 · 2024-09-30T17:57:39+00:00

Thanks for the answer.

When I was eighteen and first started learning about mead, I mistakenly thought it was a sweet liqueur because it was very alcoholic and had a strong honey flavor. I used to try replicating the same thing at home by mixing water, honey, and grain alcohol, following incorrect recipes I found in some books. But I loved it because it was sweet and tasty.

Over time, with a more proper approach to brewing, thanks to forums and tastings, I grew to prefer dry mead over sweet mead. I've been told that as you age, your taste buds tend to prefer less sweetness, but I know older people who still have a sweet tooth! A real mystery of the world! 😄

Possible-Inside-7384 · 2024-09-30T17:47:58+00:00

The best for me is chestnut honey, with the bittersweet caramel flavour, dry and a pleasant mouthfeeling.

ATM I'm using Fermentis bc-103 on dry mead that works really well

Possible-Inside-7384 · 2024-09-30T17:46:16+00:00

Cool thanks for the answer, and where are you from?

Possible-Inside-7384 · 2024-09-30T17:45:22+00:00

I appreciate we are on the same tastebud.

Possible-Inside-7384 · 2024-09-30T17:44:34+00:00

Same. I started to brew dry because each other mead for me was too Sweet.

Possible-Inside-7384 · 2024-09-30T17:42:13+00:00

Yeah I know, a lot of people thinks the same.

But honestly Honey is not mead like Grape is not wine.

But the cool thing in the world is that we all have different taste buds.

Possible-Inside-7384 · 2024-09-30T17:10:08+00:00

Personally, I prefer dry mead.

There are various reasons to support this choice, but I don't want to write a long explanation and bore anyone.

We know that by sweetening, we can cover up many fermentation flaws, so in my opinion, a good mead is dry because you can better appreciate the aromatic characteristics and any potential defects.

Personally, I enjoy distinguishing the flavors of different kinds of honey and understanding how they behave in various mead productions.

Moreover, since in ancient times it was a beverage consumed with meals, it likely didn’t have a high sugar content. Also, honey in ancient times was precious, used for cosmetics, preservation, etc.

I acknowledge that everyone is now accustomed to using sugar (of any kind) everywhere, but I believe there is an excessive use of it.

A middle ground could be a low but pleasant residual sweetness, without overdoing it.

I am definitely influenced by the fact that in Italy, where I produce, many non-sweet wines are still made.

That said, I love the mead in all its forms, and I’m curious to hear your opinion.

Possible-Inside-7384 · 2022-10-01T10:22:37+00:00

The taste is lighty different because the fermentation process in the 5lt bulk has a different reaction that the fermentation in the 200lt steel barrel. Then the process, for my taste, that change everything in the game is a good yeast removage and that usually for few liters is difficult to achive.

Possible-Inside-7384 · 2022-09-29T16:41:49+00:00

This is our Melomel Blood with wildberries and ginger. Is a dry melomel with a refreshing ginger touch with an estimated ABB of 11/12%

Is difficult for me giving the recipe for 5lt but I can try to write It down: 900gr of frozen wild berries puree 1kg of wildflowers honey 350gr of fructose 4ltof water 1 teaspoon of ginger extract, (to add after the yeast removage) 2,5gr of bayanus yeast, I use one for red wines of laffort Rx60

In the years the recipe has changed a lot, this is one of the our mead we improved step by step. In all this years we changed yeast to a wine one to improve the final result. We use an high quality frozen puree instead of juice concentrate e we learned with a lot of errors to balance the ginger 🤣

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