what type of water?

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...

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

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

I added dried fruit and nutrient to my meads.