Got Plain Jane in the fermenter. Is there anything phenomenal out there I should be adding to my next batch?
I have Ken Schramm’s book but I kind of like the mob mentality for trying out new suggestions.
-OCD
Yeast nutrients? But I agree. I like “mead”.
Fruit, spices, herbs, oak/wood, booze - pretty much anything you like out of mead, will most likely work in a mead.
The nice thing about mead is there is no limitation to what you can do. But of course it takes a lot of practice to figure out the best combinations and balance.
I believe technically that when you deviate away from honey and water and yeast, you are making something else…
melomil, cyster,etc.
Just sayin…and I really think that http://home.comcast.net/~mzapx1/ Hightest’s honey haven is invaluable
for the how to’s of mead making. I got such good results from feeding the mead a meal of nutrients from what
is labeled “staggered nutrient additions” on that site…SNA facts/technology alone make it worth while to visit that site.
I guess it depends on what terminology you want to use.
For me;
Melomels are fruit meads which is further broken into;
Cyser - apples
Pyments - grapes
Other fruit melomels
Then you have tons of other variations;
Acer - maple
Braggot - malt
Metheglin - spices
Traditional - only honey
And the list goes on, but the common thing is they all include honey and are fermented. I consider these all meads.
Yes - Hightest definitley knows more about mead making than most people out there. And he has helped many people get into mead making and set them on the right track. The SNA system of nutirent dosing is essential to yeast health and good mead.
High quality ingredients are a must as well.