TxBrew said:I've never even tried Mead. Asked around the local speciality beer stores but they were clueless. Where can I find mead?
yick!! I know what you mean now Janx! I broke down and purchased that $14 bottle of mead at the store the other day. It was so sweet I had to choke it down, thankfully one of my drinking buddies was there and choked down the other half(literally... we were laughing at each others facial expressions after taking a drink... lol!!). It tasted like 10lbs of sugar dissolved in 6oz of kerosene. It did have a pleasant aftertaste, however--much like a flower-garden smells.Janx said:There are several commercial ones, but most of them suck really bad and make sickening sweet mead. I think that's because people hear honey and expect sweet, not realizing that all fermented beverages start out sweet.
I would very highly suggest that you check these guys out.King Arthur (dry) Aged in oak, King Arthur is an excellent accent to fish, poultry, and wild game.
Lancelot (medium dry) Lancelot is especially good with chicken, turkey, and seafood.
Guinevere (semi-sweet) Guinevere enhances cheese, fruit, stir-fry or spicy dishes.
Camelot (sweet) A dessert wine, Camelot can be served by itself or as an accompaniment to desserts. During the winter months, warm up with a glass of hot spiced Camelot wine.
Beermaker, all - why the corn sugar vs. additional honey? Does using all honey as the fermentable do something foul to the taste? Just curious, as I may try this recipe for a mead contest in my local homebrew club (summer contest, so I hope it will be in good form by then).Beermaker said:Barkshack Gingermead
For 5 gallons
7 lbs light honey
1.5 lbs corn sugar
1-6 oz. freshly grated ginger root
1.5 tsp. gypsum
1 tsp. citric acid
3 tsp. yeast nutrient
¼ oz. yeast extract
¼ tsp irish moss powder
1-6lbs crushed fruit (sour cherries, blackberries, raspberries, blueberries, rhubarb, grapes, grape concentrate, cranberries, chokecherries, etc) all optional
3 oz. lemongrass (or other herb or spice flavorings-but go easy on the cloves, cinnamon, mint, hops; lemon or orange peel is also nice) –all optional
1-2 pkgs. Champagne yeast
¾ cup corn sugar (for bottling)n.
Did you use bread yeast? I'm not sure that stuff will age well anyway! Better to drink it earlybrandonj said:Yes I have and it's quite good. I can only imagine what it's potential could be but I don't have any left over to age