Nierika
Well-Known Member
I just got my kegging setup up and running and would like to have a mead on tap. I know patience is a virtue when it comes to mead (I have a gallon of orange blossom mead that I am not in any hurry to drink), however, I am interested in having some sort of honey alcohol on tap sooner than later (I had a mead on tap when I was in New England and my mouth still waters when I think about it)
I was thinking that if I used less honey (maybe 10# for 5 gal), a yeast that will give me a lower alcohol, and backsweeten to taste, I would be able to produce a quick fermenting honey beverage (I know this is probably not a mead in the truest sense).
Does anyone have any experience in this realm? Subsequent batches will be more traditional meads, but I love the taste of honey and would like to try something to tide me over!
I was thinking that if I used less honey (maybe 10# for 5 gal), a yeast that will give me a lower alcohol, and backsweeten to taste, I would be able to produce a quick fermenting honey beverage (I know this is probably not a mead in the truest sense).
Does anyone have any experience in this realm? Subsequent batches will be more traditional meads, but I love the taste of honey and would like to try something to tide me over!