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. Results posted Oct. 2017.
In this experimead, the use of acid blends are tested for their flavor and aroma contributions. The acid is added to 5.5% cream soda, bottle conditioned, short mead. Results posted Nov. 2017.
In this experimead, three different forms of souring in meads are tested. This includes kombucha, probiotic pills, and a ginger bug. The sours were pitched in a oaked, 12% ABV, blueberry blossom honey, traditional, sparkling mead. Results posted May 2018.
In this experimead, a high cloride to sulfate ratio is tested for its flavor and aroma contributions. The water chemistry experiment was tested in an apple and cherry bone-dry short mead at 7% ABV. Results posted December 2018.
Pitch Rate: 1 gram versus 5 grams per gallon
In this experimead, a high versus low pitch rate is tested for its flavor and aroma contributions. The pitch rate experiment was tested in a traditional off-dry short mead at 9% ABV. Results to be posted soon.
Lager Yeast: 34/70 vs US-05
In this experimead, a lager yeast is tested for its flavor and aroma contributions compared to a clean ale yeast, US-05. The lager yeast experiment was tested in a traditional off-dry short mead at 9% ABV. Results to be posted soon.
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.