Tagged: mead

Beekeeping 101

Bees are one of nature‚Äôs 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 »

Current Mead Making Techniques

Mead is a fermented beverage made purely from honey. It is not beer or wine. As a result, mead making follows a completely different set of rules from wine or beer making. The purpose of this article is to teach you how to make delicious mead using current techniques. In the past, mead has been… Read more »

My First Mead

My name is Christopher J. A. Saint Germain. I am a photojournalist for the Army National Guard. I have been in the active military for most of my adult life and never have had the chance to start brewing. I’ve never lived in one place long enough. The closest I’ve ever come was making a… Read more »