We're in our second year of beekeeping, and beginning to win the odd prize at the local show, rather to our surprise. There are classes for mead, and also for other honey-based drinks, so I thought we might make some for next year.
We have a little experience of wine and beer making, so we know the basics, but I'd be very grateful for any top tips on mead making.
For example, the recipes that I've seen differ over whether to use cold tea or wine tannin. Does anyone have a strong view one way or the other? Does the tea blend make a difference to the taste of the mead?
And if we made a melomel, what fruits would you recommend?
TIA