TxBrew said:I've never even tried Mead. Asked around the local speciality beer stores but they were clueless. Where can I find mead?
Janx said:There are several commercial ones, but most of them suck really bad and make sickening sweet mead. I think that's because people hear honey and expect sweet, not realizing that all fermented beverages start out sweet.
King Arthur (dry) Aged in oak, King Arthur is an excellent accent to fish, poultry, and wild game.
Lancelot (medium dry) Lancelot is especially good with chicken, turkey, and seafood.
Guinevere (semi-sweet) Guinevere enhances cheese, fruit, stir-fry or spicy dishes.
Camelot (sweet) A dessert wine, Camelot can be served by itself or as an accompaniment to desserts. During the winter months, warm up with a glass of hot spiced Camelot wine.
Beermaker said:Barkshack Gingermead
For 5 gallons
7 lbs light honey
1.5 lbs corn sugar
1-6 oz. freshly grated ginger root
1.5 tsp. gypsum
1 tsp. citric acid
3 tsp. yeast nutrient
¼ oz. yeast extract
¼ tsp irish moss powder
1-6lbs crushed fruit (sour cherries, blackberries, raspberries, blueberries, rhubarb, grapes, grape concentrate, cranberries, chokecherries, etc) all optional
3 oz. lemongrass (or other herb or spice flavorings-but go easy on the cloves, cinnamon, mint, hops; lemon or orange peel is also nice) –all optional
1-2 pkgs. Champagne yeast
¾ cup corn sugar (for bottling)n.
Did you use bread yeast? I'm not sure that stuff will age well anyway! Better to drink it earlybrandonj said:Yes I have and it's quite good. I can only imagine what it's potential could be but I don't have any left over to age
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