u/DannyZiebarthExplore

I previous posted about my first Meads: https://www.reddit.com/r/mead/comments/1v8e4k6/racked_my_first_mead/

Both are Wildflower Honey base with Premier Cuvée yeast and a 23 day fermentation before reracking. The glass on the left was dry hopped with Chinook hops for 24 hours. The glass on the right was untouched after reracking.

The glass on the right presents crisp and floral on the nose, reminiscent of a grassy Sauvignon Blanc wine. On the palate, it's soft with a crisp acidity and pronounced note of gooseberry and basil. The mouthfeel is rather thin, being the biggest downside. Overall, this drinks very similar to a New Zealand Sauvignon Blanc wine with less body.

The glass on the right is similarly crisp and floral, while the Chinook hops add a piney, resinous and woody note. On the palate, the mouthfeel is richer and the acidity reduced. The notes of pine and resin remain, but the gooseberry and basil notes are also reduced with more stone fruit and tropical fruit notes being present. This one actually drinks as much more balanced. There is not only a better cohesion of body and acidity, but both the fruit and floral notes complement one another better.

My final takeaways could be quite interesting for Mead Makers.

First, these are both fermented completely dry and not back sweetened. For anyone working with back sweating techniques and/or other additions containing fruits, sugar, or spices, this may not apply.

Second, hops definitely have a big place in mead making, in my opinion!

Third, and finally, additions, like hops, change the structure, mouthfeel, flavors, and perceptions of different notes, even in subtle ways. Mead is endlessly tanker-able, and something as simple as a 24 hour dry hop addition can radically reshape the structure of a mead.

This was immensely enjoyable and educative for me and hopefully even a bit helpful for others.

Please reach out with reactions and questions, I'm happy to answer and chat more!

I use it as a base and typically add red onion, pickled ginger, and soy sauce with a protein.

Wildflower Honey and Premier Cuvee yeast