I have the problem that if they know I run Gotmead, somehow that seems to make me The Expert. It doesn't, but I'm expected to give an honest appraisal of their brew, because they want to improve (everyone does, even if they think the nasty brew is good).
I usually give it my full attention, and tell them that I'm going to be honest, and that not to worry, I've had several meads that turned out to be gack, and everyone has off batches, even the folks that really *are* experts (meaning not me).
I've had several that were *seriously* bad given to me. Generally, I will swirl and smell, then taste and consider. Then, if its really good, I say so, and hand out any ideas I would use myself to improve it next time (and tell them 'if this were my mead, I'd...'). If its bad, I try to explain that 'its a bit thin, you might want to consider giving it a bit more honey next time, mead wants body', or 'take a sip, you feel that burn on the back of your tongue, that's what you get when the mead needs to age a bit'...and so on.
I try to engage them, like Oskaar was saying, in crtitiquing their own mead, so that that they (and sometimes me!) learn what went right or wrong. I guess since having this website seems to infer some level of expertise (I keep *telling* you guys I'm just a chick with a website who loves mead!), so they tend to listen.
For instance:
Pewter, you plied me with that raspberry at Pennsic. I liked it. A lot. As you noted, it could use a bit more age, but all in all, you've a winner there. Stick with the recipe you're using, it seems to be working. Of all the meads I tried at Pennsic (and I tasted over 100), I'd put it in the top 10 or 15 (you have some serious competition). If I were to change *anything*, I'd try for just a hair more body. This has been a problem for me in most of the raspberry meads I make, the acidity of the raspberries tends to make the mead seem a bit thin, or so it seems to me. So, I alway end up backloading honey near the end to push up the body a bit. So far, it seems to be working.
Another one: Joe Mattioli: You gave me the orange and vanilla last year at the MeadFest. I saved it for a special occasion, keeping it in the cellar, until GentlKnight and his Lady came to visit, when we sampled it. We all agreed that:
a) it needs to breathe before drinking or the orange and vanilla don't hang together the way they should (nothing on your technique, just a tasting note for this particular mead)
b)the flavors were a bit strong, but very distinct and recognizable. I especially liked the sharpness of the orange, it was 'edgy', as opposed to the 'softer' tone I get with orange blossom honey. That was a nice surprise.
c)a quick swig just now, at room temp gives me just a *hint* of bitterness, very slight. Did you use the orange rind with or without pith? The honey character is evident, but not overwhelming. I think the balance is nice, and it give a wonderful warming sensation on the way down (not a burn, just a little warm tickle).
d) all in all a well-made mead, with flavors that took a bit of getting used to, but we liked it. I hadn't considered mixing orange and vanilla, but I find I like it. I can see this over ice on a hot summer day, or heated on a cold winter night.
Likewise, the concord grape mead - we liked it. My only comment would be that the grape seems to have overwhelmed the honey character to some extent, not unexpected with a strongly flavored fruit like concord grape. It was a lovely beverage, but not immediately obvious to be a mead. We all agreed, however, that we would serve it at table with no qualms. Because of what I learned from your efforts, I expect to have to choose my honey carefully when I attempt a mead with scuppernong grapes, which also have a very strong flavor characteristic. Your mead has caused me to step back and re-consider what sort of honey I'd like to use, in order to ensure that it can compete with the grape. And I will finish the bottle in contemplation of that factor, and enjoy finishing your wares! (By the way, I hope to have a lot more of my stuff when I come out, I'm going to see if Julia will let me ship some out ahead so I can bring more with me when I fly, and have more there that way).
I love trading meads with folks and having discussions on how they can be improved, because it seems to me, that every mead I've ever made has room for improvement, and how else to learn than by comparing with others with the same hobby? It's a pleasurable way to get pleasantly squiffed while improving your skills, and helping others improve theirs. Everyone wins, and we all get to drink more mead!
LOL.....
Vicky