[sangwitch]

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...

[masta]

I would follow the same standards for water when making mead as you do for wine and see no reasons to use distilled water.

[sangwitch]

Thanks Masta. Do you add your dried fruit in addition to nutrient or instead of?

[masta]

I added dried fruit and nutrient to my meads.