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  1. #1
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    May 2006
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    Chinandega, Nicaragua
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    Question Thinking on MCI 2012

    Hello everybody!

    If I used tannins, oak, enzyme and clays, will this mead still a Traditional Mead or a Metheglyn?

    Un abrazo,
    L'émotion de vin n'ad'égal que l'amour charnel. - Juliette Gréco

    Vinos de Miel

    http://www.delospalacios.com.ni

  2. #2
    Join Date
    Dec 2004
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    Default

    Take a look at http://www.mazercup.com in the Meadery Competition link under the style guidelines. The category you would want to use would be:

    8. Specialty (Open Category) :
    This open category is for Honeywine that does not fit into any other category

    8A - Specialty (Open Category) – Dry
    8B - Specialty (Open Category) – Semi-Sweet
    8C - Specialty (Open Category) - Sweet

    The additions you are contemplating would alter the mead and disallow it in the Traditional and Varietal categories.

    Hope that helps,
    Is it tasty . . . precious?

  3. #3
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    May 2006
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    Chinandega, Nicaragua
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    Default

    Quote Originally Posted by Oskaar View Post
    Take a look at http://www.mazercup.com in the Meadery Competition link under the style guidelines. The category you would want to use would be:

    8. Specialty (Open Category) :
    This open category is for Honeywine that does not fit into any other category

    8A - Specialty (Open Category) – Dry
    8B - Specialty (Open Category) – Semi-Sweet
    8C - Specialty (Open Category) - Sweet

    The additions you are contemplating would alter the mead and disallow it in the Traditional and Varietal categories.

    Hope that helps,
    Thank you.

    Un abrazo.
    L'émotion de vin n'ad'égal que l'amour charnel. - Juliette Gréco

    Vinos de Miel

    http://www.delospalacios.com.ni

  4. #4
    Join Date
    Jun 2009
    Location
    Calgary AB Canada
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    4,066

    Default

    This may be a dumb question, but I was under the impression that unless the oak or tannin really hit you over the head, a person might be best off entering them under traditional even though that's technically wrong. For example, if the oak is extremely subtle, and the tannin is just rounding out the flavour rather than sitting on top as it's own distinct taste...

    I know entering things into the wrong category is at the entrants own risk obviously, but I have some oaked/tannin'd meads that really to me don't seem like they'd make any sense at all in open category. I remember this being discussed last year and I thought the verdict was that oak and tannin (and or acid) were fine for traditional as long as they were subtle?

    I might have to be careful with some of my own entries in 2012 here!
    ~AToE (A Thing of Eternity... it's a nerd thing...)

    AKA: Alan H

  5. #5
    Join Date
    Feb 2007
    Location
    Evergreen, CO (west of and above the Denver smog!)
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    5,794

    Default

    Alan, you're correct; we did have this discussion at the last MCI, and everyone concurred that if the oak and/or tannic contributions were not readily obvious, and only served to enhance the overall profile of the mead, then those additions did not force the mead to be entered in the open category. This is consistent with the BJCP Guidelines (2008 version) which says, "If citrus, tea or oak additives result in flavor components above a low, background, balance-adjusting level, the resulting mead should be entered appropriately (as a metheglin or open...)." Now those are somewhat subjective criteria, as one person's "background" may be another's "in your face," so I would caution everyone to restrict traditional entries to only those meads that have slight oak or tannic characteristics, and a dominant profile from the honey itself.

    That's the criteria for home entries; the commercial rules are somewhat different, but although I don't have the commercial guidelines in front of me at the moment, I think the discussion of oak and tannin is pretty similar in there.
    Na zdrowie!

    Wayne B.

  6. #6
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    This is for the commercial meadery entrants folks. BJCP rules are not germain, and the mead is held to a different standard, a professional standard because the professional folks have more control over their product and should be able to hit their marks. Adding subtle doses of flavor enhancements in a commercial mead and then entering it as a traditional is being less than honest.

    Cheers,

    Oskaar
    Is it tasty . . . precious?

  7. #7
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    Ah, good to know where my confusion was coming from!
    ~AToE (A Thing of Eternity... it's a nerd thing...)

    AKA: Alan H

  8. #8
    Join Date
    May 2006
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    Chinandega, Nicaragua
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    Default

    Quote Originally Posted by Oskaar View Post
    This is for the commercial meadery entrants folks. BJCP rules are not germain, and the mead is held to a different standard, a professional standard because the professional folks have more control over their product and should be able to hit their marks. Adding subtle doses of flavor enhancements in a commercial mead and then entering it as a traditional is being less than honest.

    Cheers,

    Oskaar
    I'm just a soul whose intentions are good ...
    L'émotion de vin n'ad'égal que l'amour charnel. - Juliette Gréco

    Vinos de Miel

    http://www.delospalacios.com.ni

  9. #9
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    The OC
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    Quote Originally Posted by Noe Palacios View Post
    I'm just a soul whose intentions are good ...
    No problem at all Noe! I know that you asked here in order to be sure that you were being honest and above-board. It's always better to ask up front just like you did here!

    Cheers,

    Pete
    Is it tasty . . . precious?

  10. #10

    Default

    Quote Originally Posted by Noe Palacios View Post
    I'm just a soul whose intentions are good ...
    ... "Oh Lord, please don't let me be misunderstood."

    Sorry, OT amigo, but I had to complete the sentence. One of my favorite songs by The Animals.
    "Patience, Grasshopper."

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