Making many meads in Meridian, and writing it down
Status: Primary Fermentation
Another batch of blackberry mead based on last year’s. It was successful enough that I think it might be an annual thing.
Status: Primary Fermentation
More explorations of summer fruit meads
Status: Primary Fermentation
The first batch of an exploration of summer fruit meads
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.
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.
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.
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.
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.
Status: Bottled
A branch off of my second batch, sitting on oak chips.
Status: Bottled
My very first batch of mead, made using: