CM4OSU

Recipes 

So, I started a mead in some lean financial times back in December. It was a personal take on the JAOM, with apples instead of oranges. I only used 2# of honey, and later learned that would turn out dry. So, here I am, six weeks later and it isn't half bad. I think I'm hooked and have started a couple batches of melomels recently, but with 3# honey instead (I'm not a huge fan of dry wines). One cranberry, one cherry, and one blueberry. I started the cranberry a week after the first try. I gave it a little taste a weeks ago and it is waaaaaaay good. It should be ready soon!

Most of all, I want to thank the forum members past and present for the wealth of knowledge! Drink well, friends!

ExoticMeadMaker

Recipes 

Just keep in mind that flavor profiles will change drastically over time. I had a batch of mead( cant recall which one off the top of my head as I am at work and don't have my notes with me) but it tasted surprisingly good while very young. I let it sit in the carboy for a couple more weeks out of laziness, then sampled again right before bottling( decided to bottle alot sooner then I normally would, but I figured why not cause it tasted so good the previous time I sampled some) but it then tasted like I expected, very young. I then let it bottle age some, and it ended up tasting delicious again.

__________________
"Set it, and forget it!" Ron Popeil

ExoticMeadMaker

Recipes 

I believe that if you do bottle and drink it during the tasty young stage it's referred to as a federweizer, At least with grape wines. I could be way wrong though. Just recalling a conversation I over heard at a brew meeting years ago

__________________
"Set it, and forget it!" Ron Popeil

CM4OSU

Recipes 

I drank a bottle of it last night and was pleasantly surprised how well it turned out. My taste tests early on weren't promising... I have a couple other bottles that I plan on keeping around for a quite a while to see how it changes. I'll open it up in June or so...