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@ Starting gravities

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WVMJack said:
Summing up here a little. THere are 3 styles in this thread about fermenting meads:


The third strategy is to let it go dry, let the yeast drop out, sorbate or pasteurize and backsweeten. This method gives you the most control over the end product.
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There is a 4th approach which you might consider a variation of the 3rd. Start fermentation at a reasonable gravity and stop it at the desired level by cold crashing. Then stabilize with sorbate/sulfite. You could also halt fermentation by sterile filtration or pasteurization, but that is more complicated.

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Experience is a great teacher once you understand the real issues

PitBull said:
Experience is the best teacher. Unfortunately, it's also the most expensive and painful. The advice you can get here is incredible, but nothing beats hands-on experience.


Hands-on experience is great but only when you ALSO have a very strong grasp of the important issues. It's like the novice doctor who knows how to diagnose and knows what symptoms to look for. Knowing what to look for and what can develop involves "book learning" or learning from the knowledge of others, but finding the symptoms that are important and making sense of them while ignoring all the detracting "noise" of irrelevant symptoms - in other words, being able to appropriately, apply your knowledge in the real world - comes from hands-on experience. Which is only to say that forums like this one AND getting your hands dirty in making mead and wine are necessary. Neither is sufficient, nor is one better than the other. They are two legs. You need them both to walk.
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