Research has shown that attempting to match a desired water profile for a particular style will ‘help’ in achieving the desired taste results. There are plenty of articles discussing same and even some web sites.
As a mead newbie, my question relates to the water profile needed for mead. Is there a desired profile or and associated tool.
Since nobody has replied, I’ll give this a crack. Water profiles in mead don’t exist in the same way as they do in beer making. More importantly, in mead making there are often post-fermentation adjustments including adjustments of acidity to dial in the flavor. The focus in mead making initially (before fermentation) is to ensure that the right ions are present for a good fermentation. To that end I would point you to https://www.homebrewersassociation.org/attachments/0000/1256/NDzym05_MasterMead.pdf and http://beerandwinejournal.com/potassium-ph-mead/