Helped my daughter filter and put down for secondary fermentation her latest batch last night. Locally sourced wild flower honey. I got a little tastes and its going to be killer in another 6 weeks!
This was her last batch that went out as Christmas gifts!
Last edited by CHNeal; January 29, 2023, 11:49 AM.
I used to raise bees. One year we got something like boat load of honey from 4 hives. I tried making mead for the first time...It came out ok..Definitely a learning curve. The following year we got very little honey...Go figure. I never tried to make mead after that. I gave away the supplies to another local beekeeper.
Ive always thought keeping Bees would be an amazing experience. A neighbor of my Grandads kept them when I was a kid and I would walk thru the fields a mile to go watch ( from a far) him tend them and harvest honey. Ill never forget how freaking cool it was!
Great she is learning how to do it right. When I was little one of the older boys in the neighborhood (he maybe 9 or 10) read about making mead by pouring honey in a bucket, floating bread on top, and then letting it sit for weeks in a dark place, so he used his basement. Boy, that didn’t work out. Even the few chickens in the gang, myself included, who just took small sip, became sick as dogs from that monstrosity.
That's really cool.
I've only recently tried mead.
Very enjoyable, but moderation is definitely in order when drinking it...
Much too sweet to have more than one or two in a sitting...at least for me.
very cool that she gave some away as Christmas gifts. Who wouldn't love a homemade gift like that.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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Cool! Her bottles are way more professional looking than mine.
I'm about to bottle 10 gallons of a whiskey barrel aged Polish mead called a Trojniak. It is strong and sweet, similar to a dessert wine.
For those not familiar with mead, it is not only sweet. It can be dry, semi-sweet, low alcohol, high alcohol, and any flavor additives can be used. A mushroom based mead won best of show at the Texas Meadfest several years ago.
A type called a session mead (or hydromel to use the proper term) is lower alcohol (5-7%) and slightly sparkling. It is reminiscent of a cider and is a good crossover for the beer drinking crowd.
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