Oct. 6th, 2008

Mead!

Oct. 6th, 2008 05:22 pm
mikekn: (Brewing)
It is time for a mead update :)

This past spring and early summer I started making mead again with help from [livejournal.com profile] 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 [livejournal.com profile] 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.

Mead!

Oct. 6th, 2008 05:22 pm
mikekn: (Brewing)
It is time for a mead update :)

This past spring and early summer I started making mead again with help from [livejournal.com profile] 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 [livejournal.com profile] 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.
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