I notice that a lot of mead makers use distilled water vs. spring or tap whereas wine makers do not.
Is there a reason you don't want the minerals from spring water in your mead? Won't they provide a bit more nutrients for the yeast in addition to the nutrients added?
Certain minerals in water can improve the taste of a finished wine, is this not true for mead?
Or is it a preference? I plan to experiment and judge for myself, but I'm interested in other's opinions so...