So, I'm going to have to try to find the recipie I scrawled as I did this mead because it's the best thing I've done so far. I believe I used Montrachet yeast as I had a packet on hand from an Apfelwien attempt earlier in the year. This is a small batch I made on my friend's 21st birthday, to be ready by her 22nd. It mighta been better if it was ready on the 21st, but, that time of this year she'll finally graduate from the Maryland College of Art and Design with a BA in illustration. Her work is pretty geared towards bright color and exxagerated proportion, and she has a big thing about flowers. You can veiw it here! Flying-Fox on deviantART
As an illustrator myself, I thought it would be cool to use THIS artform rather than the usual paint and canvas.
Roughly, it went
5 lbs of arrowroot honey from the Bee Folks
Tea made from spring water put through one french press filled 1/2 way with dried hibiscus, then 1/4 dried rose petals and 1/4 dried cherry bark.
It's in a 1g glass carboy, I boiled the honey though I wish I hadnt, it actually seems no worse for the wear. Hooray luck? Anyway After the honey cooled a bit but was still pourable I mixed it with tea, then put it into the carboy and topped it off with tea. Added the yeast as soon as I thought the little buggers wouldent die, and set it in a corner of the kitchen covered by a cloth for three months.
I think it will probably improve still but it's allready very drinkable- I accidentally got some from the siphon and it was a rather enjoyable and warming experiance. I put it in the fridge just in case the racking perked up any yeast in there (I live in florida, so..) and I hope it's as good in November as it is now!