Hello,
First post here.
I've made two dry meads now. Both were 12lbs of honey and enough water to get to 5 gallons. Yeast nutrient in both added over 3 days. Pure O2 over the first 2 days as well. I used 2 packs of rehydrated D47 for the first one and 2 packs of EC1118 for the second.
On the second one, I aged on medium toast French oak chips and vanilla beans.
Both turned out great and attenuated to just above 1.000. The taste in both meads is great. I'm very happy with that part. However, they both have a thin and watery mouthfeel. Is there something that is normally done to give the mead more body? Should I have added tannins or something to give it that extra something?
Thanks for any help you can provide. I plan to make another one shortly using the same base recipe and want to give it a little more mouthfeel like a white wine. The second mead was really modeled after my love of oaky Chardonnay. I feel like I nailed it except for that watery body.
Baz
First post here.
I've made two dry meads now. Both were 12lbs of honey and enough water to get to 5 gallons. Yeast nutrient in both added over 3 days. Pure O2 over the first 2 days as well. I used 2 packs of rehydrated D47 for the first one and 2 packs of EC1118 for the second.
On the second one, I aged on medium toast French oak chips and vanilla beans.
Both turned out great and attenuated to just above 1.000. The taste in both meads is great. I'm very happy with that part. However, they both have a thin and watery mouthfeel. Is there something that is normally done to give the mead more body? Should I have added tannins or something to give it that extra something?
Thanks for any help you can provide. I plan to make another one shortly using the same base recipe and want to give it a little more mouthfeel like a white wine. The second mead was really modeled after my love of oaky Chardonnay. I feel like I nailed it except for that watery body.
Baz