Wednesday, February 26, 2014

No poem was ever written by a drinker of water.

Started making mead again but figured it was time to really start over.  I'm making one gallon batches and starting with a few that are drinkable a bit quicker.  Mead is, of course, wine made with honey instead of grapes.  There are quite a few variations which include spices and fruit (known as metheglin and melomel respectively).

You may not  know this but most mead takes at least one year to age and often takes longer before it is really any good.  There are apparently monks in Poland who still make mead that won't be drunk until it has been aging for 100 years.  They are currently drinking the wine made by monks in the early 20th century.  Allegedly.

I found a recipe on gotmead forums which is supposed to be ready in about a month so that was my first batch, put together on Sunday and pictured on the left.  It's official name is Bray's One Month Mead (the BOMM).  Unofficially they call it "the mead you drink while you make mead".  I made this one with Mesquite Honey that I picked up at Trader Joe's and a London Ale yeast (due to a mix-up at the brewing supply store) instead of the Belgian Ale yeast that I should have used so it will be interesting to see how it turns out.  This is a pure mead.  Nothing in the jar but honey, water, some yeast food, and yeast.

The second batch, Joe's Ancient Orange is technically a melomel as it has oranges and raisins, but it also has cinnamon and cloves.  This is an interesting recipe as the history, according to the guys on the forum, is that it came from one of the early members of the forum.  He found or created this recipe using historical documents and it has a great reputation as a quick and easy mead.  It also uses bread yeast rather than wine or beer yeast.  Takes eight or nine months to be drinkable so this will be a longer term project and we shall see.


Benjamin Douever said...

I totally feel you on the mead, I've making some myself using this recipe:
I can't wait to turn up on this!

heresolong said...

That's a pretty generic recipe. No hints on what kind of yeast to use, no mention of the fact that there are some yeast nutrients that generally need to be added to help the yeast do its thing, no mention of checking specific gravity. I think you'd be lucky to get anything drinkable out of that. I'd recommend checking out and reading a few of the articles before you do this. I was going to wait until I had a chance to taste these one's before I put up specifics, but they are both off the gotmead site and both get rave reviews by the folks on there.