Mjød!
They spelled it right. The nords didn’t invent mead.
In my language is Hidromiel lol
You spelled it right too lol
What’s your point? I never said nords invented mead, and neither that it’s spelled wrong
I must have misread you then. It looked like a correction. Apologies, my mistake if not.
No worries - might have been a bit too short. Was intended to just shout our name for it. From what I know mead is the oldest form of alcohol going several thousand centuries back
I love all the fancy flip top bottles and one recycled vodka handle.
Hmmm we have a local apiary, maybe I’ll try it too!
Would be amazing
The recipes I’m finding are all for a gallon or more at a time, do you think it’s worth doing a smaller test batch (like 1/2 gallon) or does it work better with the whole gallon?
The downside of brewing small batches of mead is that you might like it and depending on your brewing method it takes quite a lot to make. I made 5L at one point, took 6 months to clear in primary (I’m lazy, no secondary here) and it then… erm… evaporated in about 2 months. Then I started 10L batches. Thinking of just doing 20L now.
Nice try McDonald’s.
Lol
if youve only been at it for a few months you havent tasted what youve made yet, really. you gotta let this stuff sit six months absolute minimum, but then its still not great. 1-2 years for it to taste right
The knowledge of how to make good mead has greatly matured in the last several years. With modern techniques there is no need for years of aging! The exception being if you purposely want micro oxidation characteristics.
Yeah. It tastes good so far.
nice maturation pun … what are these new developments in the process you speak of?
Yeah, by several years I mean a decade now - how time flies! In the book “The Complete Guide To Making Mead” by Steve Piatz he describes “a predictable and repeatable meadmaking process that can produce drinkable meads after months of aging, rather than years”.
Such information is also available elsewhere online at sites like the meadmakr guide.
Like with other fermented beverages, some recipes will have potential to transform more with extended aging while others are better fresh.
It tastes good so far. I hope I can let it age so long. But I will eventually have enough equipment to let some age for a year.
Yo you don’t need any equipment to let it age- you just let it bottle age, put those bottles on the shelf and forget about them for a good long while. you wont believe how much better it gets over time.
The lower the APV the less time you need to wait.
What kind of yeast are you using? I had my best results using a champagne yeast, but I was always shooting for very high APV
Yeah, I made a small batch one year with excess comb/pollen/etc I had left over from a hive, and even after a few months it was, …interesting, but a tasted bad/wrong. I was moving house and discarded (!) the last couple of bottles.
5 years later I was visiting a friend and they’d found a bottle of it that I’d given to them, and it was just awsome… f’ing strong, but so smooth, and woah what depth of flavour.
thats actually pretty neat, also a shame
A few years ago an old buddy of mine found a bottle of our first mead tucked away in the bottom of his closet. It had been there for at least 15 years. He tasted it but said it was not worth drinking. It was not particularly good to begin with though.
I’ve had batches just not do the secondary ferment and never get any good.
I made 25L of simple mead and bottled it in 250ml nottles as the wedding favor for our wedding guests, and the label said “best after” a certain date because it was too young to drink. We parlayed this into part of our ceremony about how good things improve with time, like relationships blah blah blah (it was actually quite nice)
awesome!.. care to share recipe/instructions?!
