This experiment was previously published in the May/June 2016 issue of Zymurgy Magazine. Please purchase a copy of Zymurgy to read the entire article. One aspect of making mead that makes it both exciting and frustrating is the relative lack of data available on ingredient selection and other factors. Compared to… Read More →
Here’s a question that I get asked a lot. “What should I use when bottling my mead, a cork or a crown cap?” These days you can find mead with all types of closures. The question of what to use isn’t one with a simple answer. So when deciding on what is right for your mead, here are a few things to consider.
Here’s the recipe for 5 gallons of the sparkling maple mead, also called acerglyn, I made for my wedding toast. It was very well received by all the guests.
The first guest recipe for the site comes from Bill Savage. Bill, who used to work for Wild Blossom Meadery shares his recipe for a Lavender-Blackberry Mead. Enjoy the great berry and lavender aroma!
A saison style mead recipe with saaz hops, french saison yeast and orange blossom honey. Very refreshing mead for harvest time.
Yeast is one of the three primary ingredients for mead, the other two being water and honey. Here is a list of tried-and-true dry yeast strains with which many a great mead has been developed.
This recipe is a lobor of love. With the harvesting, and flower prep, it’s one of the most time-consuming meads I’ve ever made. But it’s definitely worth it!
A unique mead recipe that uses a Turkish tea (cay) with a robust earthy flavor that creates a beautiful mahogany colored metheglin with a distinct flavor.
This is an IPA style mead recipe for all you hop-heads out there. Dare I call this mead an IPM? It incorporates light honey and lots of hops!
This recipe makes a 5 gallon batch of a delicious, sparkling blueberry mead. It is light and refreshing – the perfect drink for a warm summer day.