« on: July 12, 2016, 08:31:56 AM »
the interplay of sweet, acid, fruity, tannic, alcohol can be tricky to the palate.
Last fall had a delicious wildflower trad the maker insisted was 1.001. Beechum and AmandaK were there; tasted more like 1.010 to us but hey if he's certain, who am I to question it?
Have a blackcurrant melomel that's just a couple months old now. People are calling it barely off-dry. It's 1.025.
on a side note, Pete do you mind telling us *how* sweet you go with your cranberry?
We have really enjoyed Schramm's Black Agnes and Red Agnes. The acidity of the currants really offsets the residual sweetness. Maybe moreso in the Red.
haven't had the Red, but had Black Agnes at NHC '14 and '16. That's a TON of sweetness but I get why people like it. Ken is the best at balancing sweet mead. Took a gravity reading on a bottle of his first batch of Nutmeg - 1.088.