What's your fav Specific Gravity?
- Thread starter McJeff
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Mine seems to fall around 1.008, but like it higher (1.015) for a real tart mead like Cranberry.... 1.008 also seems to be where most of my beers ferment out... (these are ending gravities)
Depends on the mead, but my current favorite is a backsweetened mead that checked in at 1.030. It tastes much much drier than that tho. I made a cherry mel that was so sweet and sour at the same time that it made me think of that stupid car commercial... about sweet OR sour chicken.
Joe
Joe
I've had 1.020 that wasn't sweet enough and 1.010 that was too sweet, but usually I like something in that range. Sometimes as low as 1.005 but usually if it's lower than that, it's something I will have one glass of in an evening and it will take me all evening to drink it.
Maybe 1.015 but it is too early to say. I am pretty sure it is between 1.00 and 1.02, but I still have a lot of mead making and drinking to do.
1.070
(Yeah, that's not a typo. You just need the right balance)
Sent from my THINGAMAJIG with WHATCHAMACALLIT
(Yeah, that's not a typo. You just need the right balance)
Sent from my THINGAMAJIG with WHATCHAMACALLIT
That's funny, I was ready to come and say 1.100--as an OG. I tend to wind up with FGs around 0.995-1.005, and I have yet to backsweeten a batch.
Balance! Generally I've enjoyed drier meads, but the right acid, oak, tannin level, age and complexity can make even the sweetest meads spectacular.
About 75% of the meads I've done have been 0.996-1.000, but this year I'll have a few sweeter batches, hopefully even something at ~1.080 (starfruit).
About 75% of the meads I've done have been 0.996-1.000, but this year I'll have a few sweeter batches, hopefully even something at ~1.080 (starfruit).
Doesn't this really depend on the ABV and the acidity and other components like astringency and flavor and varietals used and doesn't all that really speak to personal preferences? Isn't that a bit like asking what your favorite fruit is?
I like 1.005-1.040 Traditionals a bit dry, high tannin a bit sweet.
I don't care how well balanced a 1.070 mead is, I have a couple of objections
1. My gut's big enough already
2. Honey's expensive, I'd prefer most of it become alcohol.
I don't care how well balanced a 1.070 mead is, I have a couple of objections
1. My gut's big enough already
2. Honey's expensive, I'd prefer most of it become alcohol.
Well, it doesn't matter if it goes in as etoh or sugar, those carbons are still going to wind up settling around your midsection.
As for the cost, I cannot argue that. Only thing I can say is that little wifey's pleasure is worth every single hard-earned penny.
Starting: 1.125 (1.110-1.130)
Finishing: 1.012 (1.005-1.020)
Anything over 1.020 is too sweet for me, unless it is balanced by strong acids or tannins (though even then I prefer around 1.018.). Under 1.005 is good for demonstrating excellent technique and varietal honey, as it takes a really clean flavor profile to taste good dry. But I do like my meads to taste like they were made from honey, and a little sweetness does wonders in that regard.
Finishing: 1.012 (1.005-1.020)
Anything over 1.020 is too sweet for me, unless it is balanced by strong acids or tannins (though even then I prefer around 1.018.). Under 1.005 is good for demonstrating excellent technique and varietal honey, as it takes a really clean flavor profile to taste good dry. But I do like my meads to taste like they were made from honey, and a little sweetness does wonders in that regard.
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Well, it doesn't matter if it goes in as etoh or sugar, those carbons are still going to wind up settling around your midsection.
Yes, which is why I'd leave it out, after ensuring there was sufficient alcohol for the desired purpose of the drink. If I can make it taste as well balanced, and as sweet, but have the FG lower, then less carbs, less dollars.
Yeah if I boost the alcohol just to use up the sugar, it makes no difference, but getting drunk has not been a priority in drinking for me in many a moon.
Well I've been starting most stuff off at around 1.100 while I find my feet. Some of it will will get backsweetened, or more honey added when racking to ferment, or just left.
Not sure on my final taste, but I backsweetened some JAO to 1.020 that fermented dry and it was fine at first, but had a bottle a week later and it was too sweet. I appreciate (as I'm learning reading here) that it depends on what you're making.
Not sure on my final taste, but I backsweetened some JAO to 1.020 that fermented dry and it was fine at first, but had a bottle a week later and it was too sweet. I appreciate (as I'm learning reading here) that it depends on what you're making.
I can vouche for that after tasting Medsne's perfectly balanced tangerine mead!
My favorite depends a lot on weather and food.
Hot (90F+) or with food, give me 1.00 or lower.
Moderate (60-90F), 1.05.
Cold (40-60F), 1.01.
Snow and ice a foot deep, 1.02 or 1.04 with bourbon.
Hot (90F+) or with food, give me 1.00 or lower.
Moderate (60-90F), 1.05.
Cold (40-60F), 1.01.
Snow and ice a foot deep, 1.02 or 1.04 with bourbon.
If it's a melomel, can you taste the honey once it's matured at such dry gravities?
Yes, with a little aging the honey will come through.
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