Bench trials sound complicated, don't they? Fortunately, Will (Chef) is here to break it down simply. Using some basic protocols and gear, and an easy formula, you can be bench-trialing in no time. This will help you balance acid, tannin, and sweetness in your wine, mead, or cider with some small samples. Word of warning - have a lot of glassware handy! Thanks to Will for this master class explanation, Cory for lending a bottle of mead, and Fae for helping with the tasting.

Featuring ‪@FaewoodMead‬
   / faewoodmead  

0:00 Intro
3:31 Gear & supplies
5:13 The process
11:37 Determining PPM
14:31 Dosage chart
19:31 The MOST important part
19:53 The tasting

THE FORMULA: 0.38 * (TARGET PPM) / 100 * (volume in gallons)

Important links ###
Scott Labs on bench trials: https://scottlab.com/bench-trial-prot...
Reddit wiki article by Chef:   / bench_trials  

How do YOU make perfect mead? Let us know in the comments (or on Discord)!

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