Skip to comments.A friend in mead is a friend indeed.
Posted on 11/29/2011 7:56:30 PM PST by Lowell1775
As I mentioned in a previous entry, I went experimental on this batch of mead. I was concerned that fermentation was stuck and I honestly was afraid I might have to start over. My curiosity finally got the best of me last evening so I decided to sample and bottle it, if it was any good. Here is a list of what you need to bottle your mead.
Getting ready for a cold winters night. EVERYTHING MUST BE STERILIZED!
Bottles (20-24 per 5 Gal)
A container of water big enough to hold the corks
Press to place the corks
Coffee filter and rubber band
A glass ( quality control sample!)
(Excerpt) Read more at opensourcesurvival.com ...
" Honey!" replied the Viking and laughed "It is made from honey!" Both then swilled good naturedly.
Now, do your party of Nordo-Arabic understanding.
This little article tells how. I made some following this an earlier post at this site and it works! Tastes like Tennemans from the tap in a Glasgow bar with enough kick to make Beowulf blush.
Don your finest oiled chain mail and polished horned helmet. Beach the longships and join me in draught of the gods' amber blessing. Yarrrrr!!!!
Have heard that one problem with making a bunch of mead is getting a good deal on honey.
Yummy stuff! I’ve been dabbling in making “country” wines (fruit wines not made from wine grapes). I’ve made a couple of batches of mead. I have some local wild honey waiting to become mead. And, I plan to start my second batch of beer this weekend. :)
(It’s not a hobby, it’s a post Apocalyptic skill.)
Here’s a cool website with tons of mead making info: http://www.gotmead.com/
Huge mead-lover here. I like mine hot and in a pewter tankard, with a holder, of course...seeing as metal conducts heat and all...
I’ve always had a mind to make some maple mead... cut maple syrup about 4:1 with water, add yeast, and let it brew. I’d want enough sugar left over when the yeast was done to keep the maple flavor big and up front.
I got pretty good at making wine from Welch’s grape juice when I was a teenager. I’d buy the big glass gallon bottles, pour out about a cup of the juice, replace it with a cup of sugar, add a pinch of Fleishmann’s bread yeast, and then I’d cap it tight so it would carbonate itself. After fermenting for a few weeks in some dark corner it made for a remarkably decent sparkling red wine (actually more like purple) with high alcohol content.