How would you describe the taste of fermented honey in a dry traditional mead? I've made two that turned out well and both had an earthy taste, reminiscent of leather. I have a primitive, uneducated pallet so I'm at a loss for how to describe it.
How would you describe the taste of fermented honey in a dry traditional mead? I've made two that turned out well and both had an earthy taste, reminiscent of leather. I have a primitive, uneducated pallet so I'm at a loss for how to describe it.