Recent content by Mossman

To be honest...it is a pain in the ass to do a traditional champagne style mead. That includes disgorgement: inverting the bottle, letting the "lees" accumulate into the neck, freezing the neck, and releasing the plug like blowing a cork. You don't have to do that. But it does make a very nice...

As a "Certified Honey" Beekeeper (I agree to abide by certain standards of quality for my honey and hives) I can tell you that unless the beekeeper is someone you know and they hand you the bottle themselves, it is difficult to know the origin of the honey or its floral source. Most cheaper...

Thanks! And in this area if I can't find a homebrew club...

As a "Certified Honey" Beekeeper (I agree to abide by certain standards of quality for my honey and hives) I can tell you that unless the beekeeper is someone you know and they hand you the bottle themselves, it is difficult to know the origin of the honey or its floral source. Most cheaper...

It has been my experience, limited though it is, that mead is like wine and only gets better with age. So long as it has remained sealed, it is likely to still be good. I didn't see anyone else reply. So thought I'd throw that out. I see that it was posted in June so I am curious as to what...

Googling the methods of becoming a mead judge...you just came up. And I saw a thread of someone using champagne yeast...and I thought..."oh yeah...this is my group..."

Well no that's not exactly true...Hi there, I'm a Journeyman beekeeper who loves to make mead. I've been making mead for about 4-5 years now and entering into the state beekeepers honey contest. Unfortunately, while folks are really good at judging honey...they are a little weak and inconsistent...

I'm in Swannanoa, east of Asheville. I know... hops on every corner and brewing in the streets...but I absolutely don't know anyone who is even in a local club. Just a lot of enthusiastic beekeepers who like to make mead.

I'm new to this and have been making meads for a little while now. (4-5 years). I recently made a Brut champagne style mead and it came out superb (in my opinion-and I'm really picky about champagne). However, I am also a beekeeper and put the mead up for local judging. Well, the judges (who are...