A Stone Fruit Mead is an entry category for melomels made with one or more stone fruit, such as cherries, plums, peaches, apricots, and mangoes. Stone fruit are fleshy fruit with a single large pit or stone.
Overall Impression
Like a M1 Traditional Mead with a noticeable fruit character. A wide range of outcomes are possible depending on choices of the base mead and additional ingredients, but the final product should be balanced, pleasant, and enjoyable. The fruit character should not completely dominate the mead.
Appearance
Good to brilliant clarity. Greater clarity is more desirable. Any bubbles, foam, head, or effervescence is based on the declared carbonation level. Color as derived from the variety of fruit and honey used. Greater color vibrancy and brightness is more desirable.
Aroma
The stone fruit aromatics may be perceived as anything in the range from a fresh sweet juice to an aged fruit wine or Port, depending on strength and sweetness. If fruit varietals are declared, the varietal character should be noticeable. If multiple types of fruit are declared, they do not have to be in equal proportion, bearing in mind that some fruit are stronger and more distinctive than others. The honey character can be subtle to strong, depending on strength and sweetness, and can express the character of flower nectar, reflective of any declared honey varietals. Balanced fermentation bouquet. Stronger meads may have a light, spicy alcohol note. Carbonated meads tend to express more aroma. The fruit-derived aromatics should complement and enhance the base mead, not overwhelm it. Some fruit (and fruit pits) can add a spice-like aroma.
Flavor
Similar to Aroma in fruit and honey character and intensity, becoming more prominent in stronger and sweeter versions. The fruit character should be noticeable and balanced with the sweetness level of the mead. Some fruit may bring basic flavors (bitter, sweet, sour) in addition to their distinctive characteristics. Many fruits bring natural acid and tannin that must be appropriately balanced with the base mead.
Residual sweetness and finish per the declared sweetness level. Acidity should be balanced, soft, or bright but not sharp. Tannin may make a sweeter mead seem drier. Harsh, unpleasant, or excessively sulfury or yeasty fermentation characteristics are undesirable.
Mouthfeel
Carbonation as indicated by declared level, from still to sparkling. Body generally increases with sweetness and strength, typically medium-light to full. Perceived alcohol by declared strength, ranging from none to noticeable and warming. Tannin from darker fruit can add some body and a drying sensation, but this should not be extreme.
Characteristic Ingredients
Same as a M1 Traditional Mead, with the addition of at least one type of stone fruit.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels. Honey varieties may be declared. Fruit must be declared.
Comments
A Stone Fruit Mead that also contains other fruit should be entered as an M2E Other Fruit Mead. Spiced versions should be entered as a M3C Fruit and Spice Mead. Fruited meads with other non-fruit ingredients should likely be entered as M4F Experimental Mead.