See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics, an explanation of standard terms, and entering instructions.
Refer to Category M1 descriptions for additional detail on the character to be expected from dry, semi-sweet and sweet meads. Use those guidelines to judge distinctions between the various sweetness levels. Judging meads from dry to sweet is recommended as the primary ordering, with strength being the secondary ordering criterion.
Sometimes known as bracket or brackett. The fermentable sugars come from a balance of malt or malt extract and honey, although the specific balance is open to creative interpretation by brewers.