I have conquered quarantine level: make your own alcohol. My home-brew mead turned out fantastic; way tastier than the cough-syrup served at commercial renaissance fairs. For months of backstory, you can read all these posts: A Mead-Making Journey Home-Brew Mead Round 2 Even More Mead! With Maple! Otherwise, we’re going to jump… Read More »Home-brew Mead Recipe and Results
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… Read More »Even More Mead! With Maple!
Mead-making round 2 is going great. My first batch has been “racked” over to a new jar for further fermenting and I’ve assembled two more half-gallon ferments. This time, we’re making a second batch of blueberry mead, but with cranberries for tannin instead of lime pith, and a mint, cranberry,… Read More »Home-Brew Mead Round 2
Who needs another hobby? Not me. But here we are. I’m micro-brewing mead. Blueberry mead, to be specific. You can make mead at home with just water (distilled), honey, and yeast (which naturally occurs in raw honey). It’s one of the oldest alcohols invented, and apparently, hopefully, it’s very difficult to mess… Read More »A Mead-Making Journey