Fermentables Used In Open Category Mead (BJCP 2008) Recipes
Name | Recipes | Avg. Usage | Usage Range |
---|---|---|---|
Honey | 44 | 77% | 25% - 100% |
Cane Sugar | 6 | 44% | 5% - 100% |
Corn Sugar - Dextrose | 5 | 11% | 1% - 29% |
Raw Honey | 5 | 56% | 9% - 100% |
Brown Sugar | 4 | 27% | 5% - 67% |
Maple Syrup | 4 | 45% | 20% - 100% |
Belgian Candi Sugar - Amber/Brown (60L) | 3 | 45% | 20% - 91% |