StanleyKaminski

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The Meadmaker's Corner: Categorizing Your Mead

When I started looking into making mead it seemed so very simple. Dump some honey in some water, add some yeast, ignore it for a while, and tada! Nectar of the Gods in your bottle. And sure, you can get mead that way, but as I started researching, I found a whole lot more information on the subject. Things started to get complicated. Even categorizing my mead became pretty cumbersome. I found that I would have to search about and look things up. To be honest, the HomeBrewTalk forums have most all the answers you will need. The only down side is I can’t say I’ve found a single place where they are all grouped together neatly and easily accessible. So I shall endeavor to provide newbies to mead making a reference document. Also, I won’t tell if any experienced mead makers check back as a quick reference either. Categories of Mead There are several different ways that meads can be put in to categories. The simplest way is by what is added. Of course there will be honey and water, but...

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 you might ask, isn’t that cider? By themselves yes, but what if you were to brew a concoction of mead and cider? A liquid mixture of honey and apple to get the best from both? You would have the elixir known as cyser. I can’t say that I’ve seen very many commercial examples out there. Yes they exist, but they are not very wide spread. Now that you know what we are shooting at, let’s take a look at what we will need for our home made cyser. Of course we will need some amount of honey. In the future we’ll take a look at the different varieties of honey and how they might bring different flavors out in your mead, but for now, we’ll keep it simple. While you can get adventurous and try any type of honey...

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 this beverage and perhaps even a touch of how it has influenced the world that we are currently living in. So let’s go back a few years. It Was a Way to Hide Honey At its most basic level it is merely fermented honey. But that causes a bit of a problem. When bees make honey they keep it at a low enough water content that it won’t ferment, so it won’t go bad. That way they have a good source of honey for whatever lies ahead (Winter etc.). Honey has been found in Egyptian tombs that is still edible. Also if you take honey from a bee hive and have it out somewhere, the bees will come and take it back, most likely inflicting some stings in the process if you get in the way. Since our ancient counterparts...
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