Well, fifteen pounds of honey, three limes and several ounces of dried hibiscus and chamomile, and we'll soon have a new mead to try out. The house smells lovely - more tea-like than honey-like - and the sink is filled with strange beverage-making implements: a huge funnel, long tubes, pitchers, scrub brushes, wire mesh and a giant stock pot. Time to do the dishes and wash the honey from the floor....
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Will this result in a fermented, alcoholic beverage? Or no? I'd love to try this!
Posted by: Kris | June 15, 2006 at 10:19 PM
Yup! :o) We just racked it tonight (siphoned it into another carboy to separate the liquid from the sediment) and tasted it. Yum! And it's nowhere near done. It's a wonderful light red color, and it tastes very sweet and bubbly.
Brewing is actually much easier than I thought it would be. I remember tasting homemade mead for the first time at a Halloween party when I was nineteen, and it was truly awful (and chunky!?!). This is really much more like hard cider that you buy from the store. I can't imagine what those guys were doing wrong....
Posted by: LFLF-Editor | June 18, 2006 at 12:39 AM