Posted on 01/29/2011 4:34:02 PM PST by re_tail20
I’m doing a batch of Mead now from a recipe given to me by another Freeper. Three weeks and it’s still ‘blurping’ in the fermenter. :)
To 8 - He also very much liked Madeira, though wasn’t much of a drinker himself. He was of the opinion that drunkenness was a weakness, not be emulated.
If it's somewhat made from a grain and yeast, and not distilled, it's a beer. Call it whatever fancy name you want, but the guys back then weren't that picky.
And I'm a guy that likes a good Trappist Ale.
Sure, I know the diff, and the details, having brewed Ales and Pilsners and lots of other stuff.
But that's pedantic.
/johnny
Let us know how it is. I bought a bottle in Ireland and had to cut it w/orange juice. I’m sure it was good mead, I just don’t care for the taste too much.
“Let us know how it is. I bought a bottle in Ireland and had to cut it w/orange juice. Im sure it was good mead, I just dont care for the taste too much.”
We have the Rocky Mountain Meadery here in Boulder. Lots of Mead around here.
I meant the mead you are home brewing.
“I meant the mead you are home brewing.”
Oh, that will be a couple of months from now (it has to age a bit you know). As soon as I get my fermenter cleared I think I’ll be brewing some stout. I also downloaded the plans for a still. Not that I’d do anything against the law of course, for educational purposes only.
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I’ll drink to that.
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