The BJCP style guide says: In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines. Depending on the sweetness and strength, a subtle to distinctly identifiable honey and apple/cider character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The apple/cider character should be clean and distinctive; it can express a range of apple-based character ranging from a subtle fruitiness to a single varietal apple character (if declared) to a complex blend of apple aromatics. Some spicy or earthy notes may be present, as may a slightly sulfury character. The honey aroma should be noticeable, and can have a light to significant sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Slight spicy phenolics from certain apple varieties are acceptable, as is a light diacetyl character from malolactic fermentation (both are optional). Standard description applies for remainder of characteristics. Read More
Title | Views | Rating |
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Apple Pie Mead
other
|
25297 | ![]() |
Kiwi Mead
other
|
4267 | ![]() |
Advanced Cider (cyser)
other
|
17047 | ![]() |
Mead
other
|
3352 | ![]() |
Simple Cyser
other
|
5714 | ![]() |
berry melomel
all-grain
|
1558 | ![]() |
Autumn Rising
all-grain
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1806 | ![]() |
Cider w/ honey
extract
|
1138 | ![]() |
VSB Apple Pie mead
extract
|
2460 | ![]() |