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Another of the Happy Homestead recipes, adapted to a mead, the Winter Warmer Mead-lasses
It calls for black treacle, but I live in America so I subbed molasses.
Some lemon, fresh ginger, caraway, fennel, and clove. Looks like it'll be nice to have in a couple months with a chill in the air.
It's coming along nicely, still bubbling along.
I added the zest and juice of one orange (that I didn't have at the first beginning)
A bit of The Lord's Mead with supper tonight
Started a new batch this morning! It's orange-juniper, and should be delightfully refreshing come this summer
Started a new batch this morning! It's orange-juniper, and should be delightfully refreshing come this summer
Another of the Happy Homestead recipes, adapted to a mead, the Winter Warmer Mead-lasses
It calls for black treacle, but I live in America so I subbed molasses.
Some lemon, fresh ginger, caraway, fennel, and clove. Looks like it'll be nice to have in a couple months with a chill in the air.
That is a pretty color.
Racked it again, and added pineapple juice. I want to get as much of that as I can at this point
Two meads? At the same time?
Yes, it can be done!
I've started two traditional meads with different roads ahead of them.
The left was made with a 2.5 lbs of grocery store honey, and will be Jamaican Mead in the future.
The right was made with:
Honey from Kraft, Heinz, Smuckers, Chick-fil-A, and McDonalds.
Very dark, should be interesting. Going to transform into an acerglyn
Added pineapple, black peppercorns, and some allspice
Looking good!
There is a fair amount of pineapple and allspice flavor, so I reracked it and added more peppercorn and pineapple
Pretty happy with the flavor
Per Jamaican flavors, I should add some habenero or scotch bonnet peppers, but I'm a bit of a whimp about that.
So today was half a jalapeño that I'll pull after a couple days.
Woohoo!
Two meads? At the same time?
Yes, it can be done!
I've started two traditional meads with different roads ahead of them.
The left was made with a 2.5 lbs of grocery store honey, and will be Jamaican Mead in the future.
The right was made with:
Honey from Kraft, Heinz, Smuckers, Chick-fil-A, and McDonalds.
Very dark, should be interesting. Going to transform into an acerglyn
Added pineapple, black peppercorns, and some allspice
Looking good!
There is a fair amount of pineapple and allspice flavor, so I reracked it and added more peppercorn and pineapple
Pretty happy with the flavor
Two meads? At the same time?
Yes, it can be done!
I've started two traditional meads with different roads ahead of them.
The left was made with a 2.5 lbs of grocery store honey, and will be Jamaican Mead in the future.
The right was made with:
Honey from Kraft, Heinz, Smuckers, Chick-fil-A, and McDonalds.
Very dark, should be interesting. Going to transform into an acerglyn
This is looking good and settling out. I've been giving it a swirl every couple of days to make sure the yeasts are as done as they can be. Good flavor so far.
So...
I'm moving it to the secondary with 19.5oz of Hotcake Syrup (which should impart a fair bit of flavor, but the preservatives would halt any further fermenting. If it does, ¯\_(ツ)_/¯)
The color is now quite a bit darker, and we'll check flavor after a weekish.
Its all settled out, and has some sweetness. Lot of hotcake syrup flavor (for good and bad)
So I bottled it. Pretty color, very pleased
Might be a day or two short but...
Happy National Mead Day!
Celebrating with a glass of the Lord's Mead
Two meads? At the same time?
Yes, it can be done!
I've started two traditional meads with different roads ahead of them.
The left was made with a 2.5 lbs of grocery store honey, and will be Jamaican Mead in the future.
The right was made with:
Honey from Kraft, Heinz, Smuckers, Chick-fil-A, and McDonalds.
Very dark, should be interesting. Going to transform into an acerglyn
This is looking good and settling out. I've been giving it a swirl every couple of days to make sure the yeasts are as done as they can be. Good flavor so far.
So...
I'm moving it to the secondary with 19.5oz of Hotcake Syrup (which should impart a fair bit of flavor, but the preservatives would halt any further fermenting. If it does, ¯\_(ツ)_/¯)
The color is now quite a bit darker, and we'll check flavor after a weekish.
Two meads? At the same time?
Yes, it can be done!
I've started two traditional meads with different roads ahead of them.
The left was made with a 2.5 lbs of grocery store honey, and will be Jamaican Mead in the future.
The right was made with:
Honey from Kraft, Heinz, Smuckers, Chick-fil-A, and McDonalds.
Very dark, should be interesting. Going to transform into an acerglyn
Added pineapple, black peppercorns, and some allspice
Looking good!
Two meads? At the same time?
Yes, it can be done!
I've started two traditional meads with different roads ahead of them.
The left was made with a 2.5 lbs of grocery store honey, and will be Jamaican Mead in the future.
The right was made with:
Honey from Kraft, Heinz, Smuckers, Chick-fil-A, and McDonalds.
Very dark, should be interesting. Going to transform into an acerglyn
I also started a spiced cider, a mint mead and a lavender mead.
My brother-in-law got me fancy honey for Christmas, so of course I'm going to hooch it up!
Added more mint, and some lavender tea. I'm pretty happy with the base meads, looking forward to how they turn out.
Bottled the cider, too. Verrryyy dry.
So, this mint mead has been sitting for about a month now, and I noticed the other day that the mint leaves were no longer as the bottom
It LIVESSSSS
So I racked it again
And we'll see where it goes from here!
Still pretty sweet (not a bad thing IMO) with a nice minty finish that lasts
Yeah, this was from yesterday and it's still a-bubblin' away
So it was still fizzing today. A month later.
Looks like we're bottling carbonized?
I also started a spiced cider, a mint mead and a lavender mead.
My brother-in-law got me fancy honey for Christmas, so of course I'm going to hooch it up!
Added more mint, and some lavender tea. I'm pretty happy with the base meads, looking forward to how they turn out.
Bottled the cider, too. Verrryyy dry.
So, this mint mead has been sitting for about a month now, and I noticed the other day that the mint leaves were no longer as the bottom
It LIVESSSSS
So I racked it again
And we'll see where it goes from here!
Still pretty sweet (not a bad thing IMO) with a nice minty finish that lasts
Yeah, this was from yesterday and it's still a-bubblin' away
Y'all.
I have finally gathered the necessary ingredients for my Drive-thru Acerglyn
I also started a spiced cider, a mint mead and a lavender mead.
My brother-in-law got me fancy honey for Christmas, so of course I'm going to hooch it up!
Added more mint, and some lavender tea. I'm pretty happy with the base meads, looking forward to how they turn out.
Bottled the cider, too. Verrryyy dry.
So, this mint mead has been sitting for about a month now, and I noticed the other day that the mint leaves were no longer as the bottom
It LIVESSSSS
So I racked it again
And we'll see where it goes from here!
Still pretty sweet (not a bad thing IMO) with a nice minty finish that lasts
