Tagged: mead

Accelerated BOMM Experiments

Bray’s one month mead (BOMM) thread had me fascinated in accelerating fermentation as soon as I stumbled upon it at homebrew talk. The entire idea is centered around the fact that mead generally takes longer to ferment, clear, and age because the yeast are stressed to a greater degree than what we normally would see… Read more »

Meadmakers Corner: Brewing A Cyser

One of the great things about being a homebrewer is being able to use what’s in season where you are, and being able to get it into your brew at the peak of freshness. As summer has slipped away from us, we are now welcoming the fall. Hay rides, harvests, and of course apples? Apples… Read more »

Meadmakers Corner: A History of Mead: A Tale Over 8 Millennia in the Making

I often find that when I am a launching into a project, it can be very helpful to know the background and history of what I’m doing. So I’ve decided to begin with various notes about mead, and the natural starting point should be the history. We’ll take a look at how we came across… Read more »

Beekeeping 101

Bees are one of nature’s most amazing and complex insects, and one of the more useful for humans, flora, and fauna. Pollination of plants and flowers is crucial in farms and agriculture, as well as for wildlife. Beekeeping is especially useful now due to the increasing rate of bee colony collapse disorder around the world… Read more »

Mead Making – The Profiling of Honey

Mead Making: The Profiling of Honey Not too long ago, I was at a homebrew club meeting where I was the only mead maker in attendance. This was not for a lack of interest by the other members, they just hadn’t made mead yet. When I presented my meads for tasting, I got a lot… Read more »

A Marriage Of Beer And Mead: Braggots

A Marriage of Beer and Mead: Braggots Crisp, malty, and maybe hoppy beer; combined with aromatic, bright floral honey. Add a bit of carbonation (or maybe not) and what do you get? A braggot. A braggot is a type of mead that also uses brewing ingredients like hops, malt, or both. They are typically carbonated… Read more »

Blending Sour And Funky Mead P IV: Berliner Style Meads

Sour and Funky Mead Making Pt IV: Berliner Style Meads Previous Parts can be found here: Part 1: Lambic Mead making http://www.homebrewtalk.com/lambic-sour-and-funky-mead-making-pt-1.html Part 2: Adding Fruit http://www.homebrewtalk.com/lambic-sour-and-funky-mead-making-pt-2.html Part 3: Blending http://www.homebrewtalk.com/blending-sour-and-funky-mead-piii.html As we continue our journey into all things wild in the world of mead making; The next process I’ll dig into is Berliner Style… Read more »

A Series of Unfortunate Brewing Accidents

A Series of Unfortunate Brewing Accidents It happens multiple times throughout a homebrewers career. You do your best to prevent mishaps large and small, but at the end of the day, human error is judge jury and executioner. Usually no one actually gets hurt in these accidents, and looking back, you can sometimes share a… Read more »

Sour, and Funky Mead Making Part III : Blending

If you missed Part one, it can be found here. Part two is on adding fruit, it can be found here. BlendingSo, last time we left off with different strategies for adding fruit to your sour meads. But what happens when your batch loses its complexity, becoming one dimensional? Maybe it’s too sour, or just… Read more »

Hydromels – Making Sessionable Meads

Making meads can get expensive, not to mention time consuming. Good quality varietal honey can be pricey and meads may not reach their prime until 7-12 months. A lot of people I see end up aiming for these high ABV (16-18%) sack meads. They throw in 4 pounds of honey per gallon and some Champagne… Read more »