It is time for a mead update :)
This past spring and early summer I started making mead again with help from complexated
. She got to learn the process, and I got to finally use up the honey I've had for, well, a very long time. This past weekend jessiervnsmk
joined us to make the final batch with the old honey, as well as rack and taste the other three batches.
There are now five batches in process, all 5 gallons each:
Heather Honey Mead - Started several years ago with a bargain priced small bucket of heather honey. It never quiet worked out, but I'm holding on to it until I can figure out what, if anything, will make it worth finishing. Gavan suggested some experiments with acids and back sweetening that I need to try at some point.
Blueberry Melomel - Started in April. Wildflower honey and 2 qt of 100% blueberry juice from Trader Joe's. We racked it this weekend and it tastes great so far. Not too dry or too sweet and a nice fruit flavor on the finish.
Filthy Hippy Metheglin - Started in May. Wildflower honey, an Auntie Arwen Hippy tea blend and a quart of dark maple syrup. When we racked it the strongest flavor was the sassafras, no maple notes currently. Eventually I'll have to try a mead with just maple syrup added.
Mead Moon Mead - Started during the Mead Moon in June. Straight wildflower honey. Still fermenting some, but still has a nice flavor. Looking forward to a taste during the next racking.
Chocolate Mead - Started this weekend. Last of the wildflower honey and 16 oz of 100% cocoa powder. While mixing it looked like chocolate icing, then chocolate syrup. They say chocolate mead is best after aging a year or so - good thing we have so many others to drink while we wait.
I need to pick up more honey before starting anything else. We've got a buckwheat, spiced and more plain mead on the short list right now.
Sunday I got to taste the commercial meads that Gavan has been making for his new meadery
. All of them were quite good and I think each had its own fans. I picked up the Black Current, Elderberry, and Hibiscus.