I am working on a list of ingredients for my first batch of Mead and would like some advice. I would like to make a semi sweet wine like a German Reisling (about a 2 on the sweetness scale). I am woried that the Sweet Mead yeasts will make mead like a desert wine and I have heard that large and impressive hanovers are spawned by the stuff. It sounds like the dry yeasts make very dry Mead without sweetness and my wife would not like that. Is there something inbetween? Perhaps I should ferment it dry and add sweetness? Is sweetness a function of the quantity of honey used?
Any help would be greatly appreciated.
Cheers,
Doug
Any help would be greatly appreciated.
Cheers,
Doug