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    Making Bochets: Burnt Honey Meads

    To be forward and clear, here is a fact: heating honey does cause a loss of its aromatic properties. Here is another fact: cooking the honey to a boil and caramelizing some of the sugars replaces those lost aromatics with a whole new set of possibilities. It's time to talk about bochets. I do...
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    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. Blending So, 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...
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    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...
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    Pairing Mead with Spicy Food

    Mead novices who walk into our meaderies with the belief that all meads are sweet, or that mead is just for Viking wanna-bees and for out-of-fashion fare from the Dark Ages, are about to get blown out of their socks. Mead is not yet appreciated as the food-friendly sophisticated beverage that it...
  5. C

    Pairing Mead with Spicy Food

    Mead novices who walk into our meaderies with the belief that all meads are sweet, or that mead is just for Viking wanna-bees and for out-of-fashion fare from the Dark Ages, are about to get blown out of their socks. Mead is not yet appreciated as the food-friendly sophisticated beverage that it...
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