Hey Meadist readers!
My name is Casey and it’s been about 2 years since I started drinking mead.
…Wow, it feels really good to get that off of my chest.
As a new contributer for The Meadist, I’ll be posting some articles over the next couple of weeks giving you guys some of my background as well as reviews and updates, all of that good stuff. With this article I’ll give you the beginning of the beginning.
As I said my interest in mead started about two years ago when a former boss of mine you may know, the original meadist, brought a wide selection into the office. Like many fantasy readers I had heard of the stuff before but the genre doesn’t always offer the most enticing descriptions (looking at you Neil). Though I cant remember specifically which mead i was given, i remember the dark purple in the glass topped with a light, pink head. The smell of blueberries and light floral notes which lead to what started as a sweet taste but had some acidity to balance it. At that point I was hooked. (Editors note: Casey’s gateway mead was Superstition’s Marion)
My journey has progressed in many ways since then. I’ve been working on not only expanding my tastes but have started a number of projects including attempting to make my own mead as well as basing my senior thesis around the subject. My next couple articles are going to address the latter, give you guys a quick rundown of my education as well as how i spent two semesters on mead!
Also I Hope you all enjoyed a photo of my dog Willow, who has recently started accompanying me on this wonderful road.
If you too want to contribute to the Meadist/Mead maker/Mead Drinker community – get in touch on the contribute page.
Casey ——– Thanks for the cool mead intro today.
I think that everyone has the “mead moment” in their lives and mine was nearly 8 years ago now. Due to the lack of mead in the stores, I basically could homebrew or go back to 100% beer, so made the wise decision and drive myself crazy trying to make a good mead —– finally it happened and with a bunch of blood, swear and tears, Liquid Alchemy opened 1 1/2 years ago. We are one of the new guys on the block, but if you want to sample-talk, please feel free to contact me/us.
Thanks Doc! I’ll shoot ya an email, I’d love to learn more!
ps ——– MAZER was amazing in Colorado last week ——- all mead lovers need to go!!
Hello All, Last fall I began making mead—well,trying to make mead….I have been brewing beers&stouts for years sucessfully so I know the basic process of fermentation,sanitizing,etc.So,I have made 6 different batches,following the recipes to the letter!! All have fermented successfully thru primary & secondary.
Problem is that there is not ONE that I have tasted that I would put in my mouth a second time—every one is just plain nasty……I use pure honey,raw,unfiltered with pollen and pure fresh ingredients,etc and pure spring water with no chlorine or flouride—–so can anyone tell me what I am doing wrong, or does mead just taste nasty ? Maybe it needs longer ageing ?? 1st batch,9/15/2019—just opened a bottle,nice and clear,crystal clear and tastes like crap !! Any help would be JUST SUPER !! THANKS ALL,Jay
Here is a list of Australian meaderies which may be of use for one of your articles? https://honeywinesaustralia.com.au/where-to-buy-mead/
Was fun reading this article. Our co-founder first heard about meads from an Irish professor but couldn’t find it in India so decided to experiment with making some of her own.
The passion grew and now Cerana Meads is a thriving meadery in India.
Would love to connect with other mead makers and mead lovers.