Not much of a mead person, but brewed a braggot with my club back in October as we were doing a ‘guest brew’ at an apiary/honey farm. I have about 3 gallons of it on oak and the other two on brett brux.
I would like to get the oaked one into bottles and bottle condition it, but am not sure on volumes. It has a really silky, smooth texture while still, but I feel like a carbonation will enhance it. Its very sweet up front, but is very well attenuated (IIRC, 1.110 down to 1.010). I’m thinking a carbonic bite would help create a biere de garde-like duality of sweet-then-dry.
2 volumes? Or should I go a saison-y/BGSA/tripel route and go to 2.5?
