Greetings,
After some much needed time off from work, I look into my pantry with a smile of satisfaction and anticipation. I have just shy of 7 gallons of Snowberry honey mead, 2 gallons of wildflower honey mead (half dark mountain wildflower and half local wildflower honey) and 1 gallon of blackberry honey mead as well as one gallon of buckwheat honey mead fermenting in the cool darkness. When I open the door I hear the burbling bubbles of the fermentation locks on each of the jugs and see the
churning elixir of the Gods as the yeast turns the sweet goodness into an alcoholic bliss of a drink. As I know I must be patient for the mead to reach it's full potential, I can almost taste it already. Only a matter of months or even a year for it to mature to it's greatest. In the meantime, I have some home-made wines of the strawberry, peach and elderberry varieties to consume as well as some 3 (I think) year old blueberry mead as well as some cider. It is a great time indeed! Cheers, Mike
After some much needed time off from work, I look into my pantry with a smile of satisfaction and anticipation. I have just shy of 7 gallons of Snowberry honey mead, 2 gallons of wildflower honey mead (half dark mountain wildflower and half local wildflower honey) and 1 gallon of blackberry honey mead as well as one gallon of buckwheat honey mead fermenting in the cool darkness. When I open the door I hear the burbling bubbles of the fermentation locks on each of the jugs and see the
churning elixir of the Gods as the yeast turns the sweet goodness into an alcoholic bliss of a drink. As I know I must be patient for the mead to reach it's full potential, I can almost taste it already. Only a matter of months or even a year for it to mature to it's greatest. In the meantime, I have some home-made wines of the strawberry, peach and elderberry varieties to consume as well as some 3 (I think) year old blueberry mead as well as some cider. It is a great time indeed! Cheers, Mike
