Mead characterization - by the numbers

I found a guideline for how to judge fermented beverages callled the Beer Judge Certification Program or BJCP. This "BJCP Style Guideline" (rev 2008) states the following limits for characterization of mead:

For FG
  0.990 - 1.010 "dry mead"
  1.010 - 1.025 "semisweet mead"
  1.025 - 1.050 "sweet mead"

For OG and ABV
  Hydromel:
  1.035 - 1.080
  3.5% - 7.5%
  Standard mead:
  1.080 - 1.120
  7.5% - 14%
  Sack mead:
  1.120 - 1.170
  14% - 18%

Just for fun, Ken Schramm has the following definitions for sweetness in his book (2003):
  0.990 - 1.006 "dry mead"
  1.006 - 1.015 "medium mead"
  1.012 - 1.020 "sweet mead"
  1.020 - N.A.  "dessert mead"

Notice how BJCP has a mead at for example 1.023 to be considered as semisweet, whereas the same mead would be considered a dessert mead by Ken Schramm :o).

Just remenber, that these are just numbers to describe some basic characteristics of mead. Whether you enjoy the smell, taste, and mouth feel will always be an individual experience.