Honey wine is very different than other wines and nothing like beer.
However, it can be dry or sweet to varying degrees depending on your recipe.
This one is much demanded/begged for around here.
'Jamaican Red" Metheglin
1-3/4 gallons water
3.5 lbs honey (4-2/3 cups) (I used Sue Bee Clover because it has a neutral honey flavor.)
1-1/2 cups of dried Hibiscus flowers (flor de Jamaica) *
2 tsp. of Yeast Nutrient
36 lightly crushed Raisins
1 pkg. Lalvin EC-1118 yeast
1. 1-1/2 cups of dried Hibiscus flowers steeped in 1 quart of water for 30 minutes.
a. Step 5: Strain out all of the flowers while adding the agua de Jamaica to Must.
2. Combine 1-1/2 gallons water and 4-2/3 cups honey in large stainless pot.
3. Raise temperature to approximately 180° for 15 minutes and skim off all of the scum.
4. Dissolve 2 teaspoons of Yeast Nutrient in honey/water.
5. Cool until “blood-warm” and add Hibiscus Tea. (Taste a spoon full of the Must. Resist the temptation to pour a glass full over ice!!!!)
6. Hydrate yeast according to instructions on the packet, and then pitch the yeast.
7. Mix very-very well
8. Crush 36 raisins and put half in each 1 gallon glass Carboy
9. Using a small diameter funnel (helps to aerate Must as you pour it into each Carboy) alternate 2 cups of Must into each carboy until all of the Must is in the Carboys. Stir Must every couple of minutes to keep the yeast suspended. This will help keep the yeast evenly distributed to each fermentor. Try to keep the volume even in each Carboy. (Alternating two cups here two cups there… helps to keep Must consistent in each 1 gallon carboy)
There is no need to top-off the carboys until first racking.
The Must will begin to ferment almost immediately. (I had bubbles within 5 minutes of affixing the bubble locks.) The bubble rate will climb rapidly over the next 24 hours. Mine reached 60 bubbles per minute in just 24 hours.
After mild foaming stops (24 hours after pitching) gently swirl the Must in each Carboy to rinse off any remaining foam that has adhered to the carboy above the Must. (Just to make it look better while it's fermenting, and to keep all the good stuff in the Must. This will produce very clean tasting and very clear Mead with beautiful red coloration.
From here on just play it by ear.
Add some water at the first racking to raise level to the neck of the Carboy.
Age your Mead for a few weeks (give or take) and bottle when you think it's ready.
Makes 2 gallons, or 10ea. 750ml bottles.
* Dried Hibiscus flowers can be purchased at your local Mexican Grocery Store. They are called: flor de Jamaica (pronounced: Hă-măi’-ka), and makes agua de Jamaica or Hibiscus tea. I don’t recommend buying dried Hibiscus flowers on the internet. The prices I have seen are three times the cost plus shipping. For this batch I paid $2.25 for a quarter pound. That is enough to make eight or ten gallons of Mead.
Edit: Sorry. It wasn't my intent to hijack your string, only to poke a little fun.