Todd Peterson
Well-Known Member
Good afternoon group.
I now have 3 meads under my belt. All three are melomels. 1 batch of mixed berry and 2 batches of black currant and blueberry. All three have finished in the 1.015 to 1.020 gravity.
Here is my question. All three have a sharp, tart taste on the front end with the mead becoming very pleasant afterward with the distinct taste of the berry ingredients. The meads range between 13% and 13.5% Abv. I am reluctant to back sweeten these as I can already pick up residual sweetness in the finished product and would like to avoid diabetes.
Is it typical for berry melomels to be sharply tart on the front end of the tasting. I’m not really sure what it is suppose to taste like if executed well with the final product balanced.
Will the sharp taste fade with age?
I have toyed with the idea of purchasing a commercial melomel from a commercial meadery like Superstition to get an idea of a solid example (Marion Berry Mead). I’m reluctant as most seem to finish very sweet.
My meads range between 3 and 6 months in age. Other than the tart taste on the front end, I’m very pleased with the final product.
Looking forward to your input.
Thanks in advance!
Todd Peterson
I now have 3 meads under my belt. All three are melomels. 1 batch of mixed berry and 2 batches of black currant and blueberry. All three have finished in the 1.015 to 1.020 gravity.
Here is my question. All three have a sharp, tart taste on the front end with the mead becoming very pleasant afterward with the distinct taste of the berry ingredients. The meads range between 13% and 13.5% Abv. I am reluctant to back sweeten these as I can already pick up residual sweetness in the finished product and would like to avoid diabetes.
Is it typical for berry melomels to be sharply tart on the front end of the tasting. I’m not really sure what it is suppose to taste like if executed well with the final product balanced.
Will the sharp taste fade with age?
I have toyed with the idea of purchasing a commercial melomel from a commercial meadery like Superstition to get an idea of a solid example (Marion Berry Mead). I’m reluctant as most seem to finish very sweet.
My meads range between 3 and 6 months in age. Other than the tart taste on the front end, I’m very pleased with the final product.
Looking forward to your input.
Thanks in advance!
Todd Peterson