This section includes experiments subject to blind triangle tests involving multiple participants and are peer reviewed.
Acid Additions in a Traditional Mead
In this experiment, the use of malic acid is tested for its flavor and aroma contributions in a 4.5% ABV, carbonated, dry traditional mead fermented using S-04. The mead was fermented in one batch, then split between two identical secondary vessels and one was given the acid treatment. Other than the acid treatment, all other…
Kieselsol and Chitosan in a Traditional Mead
In this experiment, the use of a common two stage clarifying agents, Kieselol and Chitosan, is tested for its flavor and aroma contributions in a 4.5% ABV, carbonated, dry traditional mead fermented using S-04. The mead was fermented in one batch, then split between two identical secondary vessels and one was given the clarifying treatment.…
Kieselsol and Chitosan in Fruit Meads
The haze craze is off to the races in juicy IPAs, but the opposite is still true for meads. A crystal clear mead can be the difference between a medal and a flop at competitions. A wide range of fining agents are in the arsenal of a mead maker. Most fining agents work by attracting…
Ale Yeast: High vs Low Inorganic Nutrients
Much more information is available on wine yeast than ale yeasts. While a mead maker can consult the Winemaking Handbook from Scott Labs to look up the nutrient requirement of most used wine yeasts, no similar bible exists for ale yeasts. I have personally contacted three ale yeast manufacturers, and they said that nutrient requirement…
Acid Additions in TANG Cream Soda Mead
In this experimead, the use of acid blend is tested for its flavor and aroma contributions in a dry short mead. The acid is added to a 5.5% cream soda, bottle conditioned, short mead. Triangle tests are conducted to see if participants can correctly identify the difference between the two meads. Correct respondents also provide feedback…
High Versus Low Pitch Rate with Go-ferm
In this experimead, a high versus low pitch rate is tested for its flavor and aroma contributions in a 9% ABV, still, off-dry traditional mead. TOSNA 3.0 was used as the baseline, and a 5 gram per gallon pitch rate was the treatment. An English ale yeast, Safale S-04 was used which is noted to…
Mead Water Chemistry: High Mineral versus Low Mineral Content
In this experimead, a high mineral versus low mineral content is tested for its flavor and aroma contributions. This was tested in a traditional dry 9.5 percent ABV orange blossom carbonated mead. The salt additions were added after fermentation. Triangle tests are conducted to see if participants can correctly identify the difference between the two…
Mead Water Chemistry: High Chloride to Sulfate Ratio
In this experimead, a high chloride to sulfate ratio treatment is tested for its flavor and aroma contributions in an apple and cherry bone-dry short mead at 7% ABV. The salt additions were added after fermentation. Triangle tests are conducted to see if participants can correctly identify the difference between the two meads. Correct respondents…
Lager versus American Ale Yeast
In this experimead, Lager yeast, Saflager W-34/70, is compared to an American Ale yeast, Safale US-05, for its flavor and aroma contributions in a 9% ABV, still, off-dry traditional mead. Triangle tests are conducted to see if participants can identify the odd mead out. The the respondent identified the odd mead out they were also…
Great Canadian Short Mead Yeast Experiment
This is the experimead that started it all. The experiment tested 12 yeast strains in short meads (8.5% ABV). The meads have been evaluated using triangle tests and scoresheets by experienced home brewers and BJCP certified judges at Canadian home brewers clubs across Canada. The experiment will test various yeast strains in their use in short meads (8.5% ABV- shortish).…
Submit an experiment:
Want to conduct, publish, or collaborate on a mead experiment? Experiments must meet a high level of design and execution. See the article on how to conduct a triangle test. Also contact us to if you would like to be considered as a peer reviewer. Contact experimeads at gmail dot com.
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