How Dry is too Dry?
My usual audience is pretty well split down the middle between people who like sweet and people who like dry. The dry people are the problem, the only one they really liked is one that I accidentally left too dry (or at least dryer than the intention). So for my next batch I'm planning to make one batch of sweet and one of extra dry.
So question, what's the driest mead you consider drinkable? Anyone gone for a completely dry one before?