Made my mead, or as I call it, “honey wine,” because I think that sounds sexier :)
Used the easiest recipe I could find. Boiled a gallon of water, took it off the heat, added another gallon so the water wouldn’t be too hot and stirred in the honey. Poured into a Better Bottle and added yeast.
Now to wait months and months for it to age (and ferment or whatever) properly, mwa hahaha 4 months ago
Bubbling away in the dark on my top shelf is a gallon of pre-mead! I’ll let you know in 4-5 months… 15 months ago
Started a batch at a friend’s house. We… sort of forgot about it… wonder whatever happend to it… what a waste of honey 2 years ago
There’s something magical about following in the footsteps of long tradition. And there’s something fulfilling about taking regular things and nurturing them into something special. Good for brews and for friendships. :) 3 years ago
I made ‘short mead’ (meaning a mead that’s meant to be consumed quickly rather than aged for months or years) for a medieval event I went to earlier this month. It was a very sweet, with cinnimon and cloves. There were 4 wine making/brewing competitions there, 3 of which I entered.
It took 1st of about 15 bottles including a 5 year old sherry in one competition, best mead of 7 and best overall of about 20 bottles in another competition, and 3rd of ??? bottles in another.
I was also able to prove through extensive research that mead, when drunk without any other beverages does NOT cause hangovers! Valuable information, indeed! :) 4 years ago
I made it w/ hibiscus and orange rind. It took forever to finish bubbling. Tonight, it was almost done, still just a little sign of life in there. I decided to bottle it anyway, I wanted to try it!!
So far the mead tastes like the weakest white wine ever. It is pretty and pink but doesn’t taste a bit like hibiscus or orange (boyfriend says that’s a good thing). I am drinking it tonight mixed w/ lemon-aid and it makes a refreshing beverage (damn it’s hot here!!).
I will let you know if the bottles explode because I bottled too soon! I am still learning here… 5 years ago
last night! I added some hibiscus and orange rind tea for flavor and color. The yeast is actively eating up the Mesquite Honey. I will post a picture of it soon.
I purchased the Mesquite honey because it was what was available at a good price. I just read this about it
“The honey produced from its flowers also has this distinctive smoky aroma.”
Hmm, lets see how this mead tastes.
Mesquite Flowers 5 years ago
Here’s a link to a step by step guide:
Once you have your ingredients, you can start a batch going in about an hour. Here’s another link with lots of recipes and other resources: http://www.gotmead.com . Have fun! 6 years ago
umm…worth doing if you know what your doing and you have all the stuff. for me it was great! 6 years ago