Don't know if it has an actual name (though I'm sure someone came up with one since the last decade has produced a growing list of Mead styles) but I know it tastes great. I have a Sweet Hopped Mead and a Dry Hopped Mead aging right now. It's still young but the taste testing has me favoring the dry right now
mfalenski is correct, it is just a metheglin
Like I said earlier I think some of the names are more modern inventions because people just have to have a name for what they are making. My guess is everything other than Mead, Sack Mead, Hippocras, Methlegin, Melomel, Pyment, Cyser and Braggot or more modern invention but I have no info to back up my assumption.
You can use pellets, whenever I use them I just put them in a hop bag with plenty of room for expansion. Even if you don't use the bag they'll eventually settle to the bottom. How much depends on how much flavor you want to get out of it. 1/4 oz should be enough for a bit of hop in a 1 gallon batch (I boiled 1/4 oz in a little bit of water for an hour to get some bitterness and than I split another 1/4 oz between the last 15 minutes [flavor hops] and when I turned off the heat [aroma hops]. I used another 1/2 oz dry hopping and it's pretty hoppy at the moment). 1 oz for a 5 gallon batch seems like the amount you see a lot in beer recipes that call for dry hopping, but that also takes into account that hops were added earlier.How many onces should you use per gallon, I also assume you can't use pellets, correct?
Any Hop can be used for Dry Hopping you just need to find one that has a flavor and aroma profile that you find pleasing. Many people love the citrusy flavor and aroma given off by Cascades which is one of the reasons they are one of the most popular hop varieties out there. You'll usually (but not always) see lower Alpha Acid hops used for dry hopping as Higher Alpha Hops can provide the nice Bitterness that comes out when hops are boiled. Citra with an Alpha Acid of on Average 12% are usually considered a Bittering Hop, but will work fine for Dry Hopping and are described as having a Gooseberry or Passion Fruit flavor.I very interested in trying to dry hop experimental 1 gal batch of traditional I have. I heard 0.5 oz per gallon is a good number. I also read somewhere that Cascades work great. But, pellets or cones? I have a pound of Citra hops on the way, I wonder if they also a good choice for dry hopping mead?
I like that! Rolls right off the tongue. 'Course, you'll have to send some to all of us so we can start using the name right away.Well, if we all get to make up words for our various types of meads, I'm calling all of mine Laurelomels, meaning "mead made by Laurel".
So how do you dry hop the mead..just add the hops to the 2nd stage fermentor and let it soak in it for months before racking it to bottles?