The mead is bubbling away in its kitchen hideout. I’m mostly in the mead-making phase of ‘don’t touch it for a long time,’ but before I got there, I started one last batch (for now) of maple-syrup mead!
This concoction will hopefully be extra sweet. My other three batches I hope will lean dry with a 1:5 honey to water ratio. The more sugar, the sweeter the finished product, but also, perhaps, the more alcoholic it has the potential to become if the yeast stays alive. My maple-syrup mead consists of 1 cup honey, 3/4 cup maple syrup, 5 cups water, and two orange slices. The orange slices I only left in the brew for 24 hours for a little flavor, but I heard that citrus can negatively impact the chemistry of the brew and not to leave them in for too long. I have no idea–I’m learning as I go.
I’m a pro now at pouring the ingredients and pitching the yeast. No more messes for my kitchen! Right away this batch is much darker than the others, and I hope that means a rich finished flavor. I’ll keep you posted!
