NZ-beekeeper
Well-Known Member
I am brand new to this forum, but my first successful batch was derived from a vanilla mead (minus the vanilla!) on this site. The base had black tea (for tannin I suppose), and the result is very smooth and drinkable after only a couple of months. The next batch is the same, but with spiced added.
The question is this: How do you drink yours?
It is winter here in NZ, the fire is on, and I am enjoying a tipple or three I am drinking it as one would a red wine, room temp, or slightly on the blood temp side.
Do you drink it hot, warm, chilled? Still, sparkling? With friends, alone? Winter, summer? etc.
The question is this: How do you drink yours?
It is winter here in NZ, the fire is on, and I am enjoying a tipple or three I am drinking it as one would a red wine, room temp, or slightly on the blood temp side.
Do you drink it hot, warm, chilled? Still, sparkling? With friends, alone? Winter, summer? etc.