- Oct 7, 2020
- Reaction score
What do you base your statement on?
I'm willing to accept (for now) the ideas in the article @Raptor99 posted, as it sounds reasonable and I don't have another source of information. If there is another source, I'd love to read it.
If the article is correct and honey is ~95% fermentable sugar, then a 25 brix must results in 1.25% residual sugar, well above the dry wine level. If the fermentable sugars are 99%, then the residual sugar is 0.25%, which is dry red range.
In my limited experience in mead making, I suspected the residual sugar was in the dry red range -- but I make metheglin and the spices alter the taste, and having few samples to form an opinion from, I don't trust that my palate made an accurate evaluation before I backsweetened the wine slightly.
The fact that I can take a 25 brix mead to below 1.000 fg; if 5% of the sugars were unfermentable, it'd never be able to get that low.
Dry is dry is dry - red wine,white wine or mead, it's all dependant on final gravity; and they can all potentially be dry or sweet and everything in between.