Batch #263: Ravenna Blvd.
Status: Clarifying
Another batch of blackberry mead based on last year’s. It was successful enough that I think it might be an annual thing.
- Blackberry Blossom honey from Shipwreck Honey
- Blackberries from Hayton Farms
Recent Batches
Batch #262: (untitled cherry mead)
Status: Aging on Oak
More explorations of summer fruit meads
- a mix of clover, wildflower, and blackberry blossom honeys
- ripe Lapins cherries from Collins Family Orchards
Batch #261: (untitled donut peach mead)
Status: Stabilizing
The first batch of an exploration of summer fruit meads
- bulk wildflower honey
- ripe donut peaches from Collins Family Orchards
This is also the start of a new numbering scheme. Batches are now numbered YYN, where YY is the 2-digit year and N is a sequential number of meads started that year.
Batch #005: Bocheted Capsicumel
Status: Bottled
My first attempt at a bochet, aiming for a flavor profile I landed on by accident while making some arepas, and also an experiment with toasting honey using an immersion circulator.
- bulk clover honey, toasted
- medium toast french oak
- morita chile peppers
- cinnamon
- vanilla
Batch #004: Ravenna Blvd. Mead
Status: Bottled
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.
- Blackberry Blossom honey from Shipwreck Honey
- Blackberries from Hayton Farms
Batch #003: London Fog Mead
Status: Bottled
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.
- Blackberry Blossom honey from Shipwreck Honey
- Earls of Grey double cream earl grey tea from Friday Afternoon Tea
Batch #002: Cordial Mead
Status: Bottled
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.
- Blackberry blossom honey from Shipwreck Honey, purchased on September 15, 2024 at the Ballard Farmers Market
Batch #002+oak: Cordial Mead, Oaked
Status: Bottled
A branch off of my second batch, sitting on oak chips.
- Blackberry blossom honey from Shipwreck Honey, purchased on September 15, 2024 at the Ballard Farmers Market
- Medium toast French oak chips
Batch #001: Fig Mead
Status: Bottled
My very first batch of mead, made using:
- Figs from my friend K’s 2024 backyard harvest
- Blackberry blossom honey from Shipwreck Honey, purchased on August 25, 2024 at the Ballard Farmers Market