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Metheglin or melomel?

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Most use one or the other from what MFSHEPARD said. Call it whatever you want. If it's good, tell your friends it will make their tongue smack their brains out and they should just drink it. 🤪
 
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I find that my fruits get a cough medicine taste after some aging that I don’t care for. For my meths I use mostly hops for some bitterness and flavor. My last melomel I used boiled cranberry ‘jelly’ and a neighbors Carolina reaper pepper for 3 days. It’s good but not one you have more than one of at a time. I did another meth with cascade hops and dumped it on a Belgian golden strong yeast cake, ended up at 14%. Racked it off and added fresh but frozen plums. Did not get the plum flavor I was looking for until I added 3 lbs dried plums. Added a nice sweetness and plum flavor. My latest is a meth with citra hops and kviek yeast, 4 gallons fermenting now. This one is proven for me and have received good feedback from. James
 
papabearRN said:
I just finished bottling a lemon Ginger Mead. would it be called a metheglin or a melomel?
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If it's for your own drinking and sharing, or commercial, call it whatever you like - "Spiced Melomel" or "Lemon Metheglin" for example. If you are entering the mead in a competition, there is typically a specific category for "Fruit AND Spice" meads. BJCP 2015/2021 has M3A "Fruit and Spice Mead". Most homebrew competitions (including Mazer Cup Homebrew) use the BJCP guidelines. Commercial competitions may have their own guidelines. Mazer Cup Commercial you would enter the mead as 11:Specialty (Open Category).
 
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