Fellas, I hope this post is okay here since there's relatively nothing ever going on in the mead department and I'm looking for some thoughts from my fellow BREWERS.
So Braggot is highlighted in the latest BYO and it has my interest. I've made a couple meads in the past with little success in fact dumping the last one. But a Braggot has malt presence and it's up to the brewer to showcase how much of malt vs. honey. I'm thinking a malty Braggot. Further in order to control this experiment even more I'm considering using either DME or LME, 6 pounds to 5 pounds honey. Just to get my bearings......
Somehow I can taste malty goodness here Perhaps a little Celia or other light noble to get just enough bitter to offset big sweetness, and a mild yeast.
Or maybe I should walk away since my mead adventures all stunk hahaha. Anyone with a care or idea here?