... if it's made with wild grapes? (and I don't mean feral concord or other domestic grape, I mean the tiny sour ones that are all seed and colour with no inherent sugar and can only be made remotely palatable with copious amounts of sugar). I just tripped over a long thread about nomenclature... still trying to wrap my head around all of it...
I tend to call it a <fillintheblank> mead if I intended it to be fruity mead, and <fillintheblank> melomel if it was intended to be wine but happened to be sweetened with honey (I often sweeten a second-run wine with a kilo of honey to see if the flavours work well).
... and I just tripped over a pound of last year's wild grapes in the freezer... and I'm getting ideas...
I tend to call it a <fillintheblank> mead if I intended it to be fruity mead, and <fillintheblank> melomel if it was intended to be wine but happened to be sweetened with honey (I often sweeten a second-run wine with a kilo of honey to see if the flavours work well).
... and I just tripped over a pound of last year's wild grapes in the freezer... and I'm getting ideas...