I haven't done anything with meads in quite awhile. In fact I still have a Polish style mead sitting in a 5 gallon whiskey barrel behind me - it has been in there for over 2 years! They say lazy is a good quality in a mead maker, we'll see.
I have been planning a special mead for the past three years, my biggest project yet: a blend of Tupelo honey, Sourwood honey, and Buckwheat honey aged in a sherry barrel. The sherry barrel is about 55 gallons so this will be the biggest volume of mead I've ever made. I acquired some 100 liter Speidel fermenters from a local brewery that no longer needed them and I have been slowly ordering 5 gallon buckets of the honey as money allowed. The last order should arrive this week and I can get started.
My blend will be:
75% Tupelo
20% Sourwood
5% Buckwheat
This will be a Polish style mead: strong and sweet.
Tupelo and Sourwood honey are often hard to get: very dependent on weather conditions. I think there was a four year span where Tupelo was not produced in the mid 2010s, one reason I'm just now getting this going. I will update this thread as I progress with this project.
I have been planning a special mead for the past three years, my biggest project yet: a blend of Tupelo honey, Sourwood honey, and Buckwheat honey aged in a sherry barrel. The sherry barrel is about 55 gallons so this will be the biggest volume of mead I've ever made. I acquired some 100 liter Speidel fermenters from a local brewery that no longer needed them and I have been slowly ordering 5 gallon buckets of the honey as money allowed. The last order should arrive this week and I can get started.
My blend will be:
75% Tupelo
20% Sourwood
5% Buckwheat
This will be a Polish style mead: strong and sweet.
Tupelo and Sourwood honey are often hard to get: very dependent on weather conditions. I think there was a four year span where Tupelo was not produced in the mid 2010s, one reason I'm just now getting this going. I will update this thread as I progress with this project.
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