Made a 1 gallon batch last year that came out pretty decent(it all got drank before it was even a year old). Now that i know its worth the time picking all the flowers i plan on making a larger batch this year. So my question, last year i used KV1116 should i stick with that or give something else a try that help pronouce the floral flavor.
Dandelion mead
- Thread starter McJeff
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I used Cotes de blanc with my Dandelion. Doesn't dry it out and leaves great floral esters. Fermented at 58 degrees with my fermentation fridge.
