Making many meads in Meridian, and writing it down
A very Seattle flavor profile, but also hopefully accessible. Berry meads are crowd-pleasers, and I’m just going to add a little backing note of rosemary. I love berries and herbs, and both of these can be found growing wild across Seattle. I strongly associate both with walking through Ravenna along its namesake boulevard.
I’m trying a thing here! I love a London Fog, so I’m going to see if I can get those flavors (Earl Grey tea, extra orange/bergamot, vanilla, milk) to play nicely with a mead.
My first large batch, originally intended to be a classic honey mead, but it finished so sweet it drinks like a cordial. The lesson here is that if I accidentally oversweeten the must again in the future, I need to split it across multiple containers and dilute it.
A branch off of my second batch, sitting on oak chips.
My very first batch of mead, made using: