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Peche - A little less than a happy high — LiveJournal
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komos From: komos Date: September 21st, 2005 01:11 pm (UTC) (Link)
This doesn't even smell sweet. My first impression was that it smelled and tasted like chardonnay, but I'm slowly revising that.

Mead doesn't have to be cloying so long as the proper yeast strain was used and the maker took care with the additions (most commonly something like acid blend...) The ginger mead we made was very dry and spicy enough that it needed well over a year to mellow properly. After that, it was quite delicious, though probably not what most people who are familiar with things like Elizabethan Mead are accustomed to.
37 comments or Leave a comment