Greetings all, My first dry mead has just cleared and lost the woody taste (1 year almost to the day) Wow! A good reason for getting stung! Why on earth do we waste this gift on bread? I used the oldest recipe I could find (Mix honey and rainwater until it will just float a new-laid egg...) and after a few 'accidental' sips whilst racking now wish to calculate the alcohol content. Which my tastebuds claim to be fairly high. My question is can I use the same calculations as beer made with sucrose? Does honey ferment similarly to sucrose? Thanks John Sewell