Mar 14, 2013 at 12:49AM EDT
A few problems I’ve encountered: my mead comes out a lot more dry than I’d like. Not really sure what to do about that, so some pointers would be appreciated.
Further, I think I’ve been OVER-doing it in terms of adding flavors. I think it would do me good to back up a little and make a more basic mead than throw a lot of crap in there and hope. Like I said, I’ve got some new honey to try out, and I think next time I’ll just let it speak for itself rather than try to make it fancier than it needs to be. The cinnamon stands out as too overpowering in particular.
Interestingly, though, I never get that much orange taste out of my oranges. Maybe that’s for the best, and all of the other stuff is just crowding it out. Would squeezing the orange into the must be too much?
Good news, though: the mead is always drinkable. It never totally sucks, it’s just not all that great. It needs work. Any tips? Further, how do you typically make yours?
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