Have done tastings at racking my meads and notice that the ones with 'body' are the ones with higher honey/water ratio.
JAOM @ .46kg/litre is the gutsyest.
Have a vanilla, a quince and a tamarillo all @ .40kg/litre that each have great body; an uglifruit @.30kg/litre that the jury (SWMBO) is out on presently; Malkores version of JOAM @ .33kg/litre, a green ginger recipe picked up in an on-line auction @.20kg/litre and a loquat @.30kg/litre all of which can only be described as lacking on the body front. All the meads have been made from the same batch of clover honey.
Are there any other factors in getting body into mead besides honey/water ratio?
Cheers, petes
JAOM @ .46kg/litre is the gutsyest.
Have a vanilla, a quince and a tamarillo all @ .40kg/litre that each have great body; an uglifruit @.30kg/litre that the jury (SWMBO) is out on presently; Malkores version of JOAM @ .33kg/litre, a green ginger recipe picked up in an on-line auction @.20kg/litre and a loquat @.30kg/litre all of which can only be described as lacking on the body front. All the meads have been made from the same batch of clover honey.
Are there any other factors in getting body into mead besides honey/water ratio?
Cheers, petes
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