Mead

having to do with honey wines

How To Make Quick Mead

How To Make Quick Mead

A quick mead takes 10 days-2 weeks, and tastes like slightly alcoholic soda pop. It runs 2-4% alcohol – just enough so it’s more than honey water, but not so much that a long cold drink will hurt you. Quick meads are great for camping events, particularly when you’ll be there […]

Bochet Mead (Ever Try Caramelized Honey?)

Bochet Mead (Ever Try Caramelized Honey?)

You can imagine my extreme hesitation at the idea of making a bochet mead. I am a cold-method meadmaker.  I heat water as little as possible to mix with the must, and heat the honey not at all.  the days of pasteurizing my own honey are long past.     Heat drives […]

Cherry Blues

Cherry Blues

It’s going to be a tough year for cherry melomels, cherry wheat beer, cherry lambic, and (sob!) cherry pie. I have a cherry mel in secondary that needs a boost.  It’s a bit thin, and the cherry flavor could be better.  Of course, it’s January – not a fresh cherry […]

Sparkling Ginger Mead

Sparkling Ginger Mead

This is a recipe in progress for a sparkling ginger mead.  I’m adding all my thought processes and decisions here.  I’m making it for my friend Cynthia, unless she tells me she doesn’t like ginger… Sanitize EVERYTHING, except the spice bag, which doesn’t sanitize well so I boil it.  Spatula, […]

Books for Brewers: Basic List of Books of Modern How-To on Beer and Mead

Books for Brewers: Basic List of Books of Modern How-To on Beer and Mead

This is my collection of books of modern how-to on beer and mead – all the books I currently have in my library plus a few.   There are even a few country-wine-and-liqueur books here.  Suggestions for additions are welcome; so are corrections.  Maybe there’s something here you haven’t seen before […]

Books for Brewers: Historical Primary Sources for Brewers

Books for Brewers: Historical Primary Sources for Brewers

Most recently updated August 18, 2015 I am chagrined each time I see someone online asking whether there are period sources.  You bet there are!  Here is a running list of historical primary sources for brewers. Secondary sources are on another blog post, yet another has modern how-to books,  and there’s one […]

Cherry Pyment

Cherry Pyment

This has taken two silver medals so far this season (Merrimack valley Homebrew Competition and Meadlennium in Florida) and just helped me win the coveted title at the SCA event known as the Baronial Brewers Smackdown at Highland Foorde’s Highland River Melees.  I wrote this rather hurriedly, and I’m afraid it shows. The Recipe Started August […]

My cyser needs a Daddy! Or Mommy.  Name it!  Bragging rights!

My cyser needs a Daddy! Or Mommy. Name it! Bragging rights!

What shall I call my very first cyser,  in primary this very morning?  I used a recipe that took a gold in last year’s AHA competition which sounded particularly appealing – 18 lbs of pretty solid buckwheat honey, lots of apple juice, raisins, oak chips soaked in Jack Daniels  The […]

A Mead Talkthrough: How to Make Mead

A Mead Talkthrough: How to Make Mead

This is a couple of years old, and very chatty, but I apparently used it as a class handout some time ago.  I do a number of things differently now, but this might still be useful…it’s copyrighted, folks. Elspeth Payne Class Handout A plug for varietals (different kinds of honey), […]

16th Century Sack

16th Century Sack

This is an example of retroengineering to create competition documentation.  I don’t recommend it.  It’s true that when I created this recipe, which has always done well in competition, I took historical recipes into consideration.  I did not, however, take notes.  Back then I didn’t even keep a notebook.  When […]

Basic Mead Assembly

Basic Mead Assembly

 This is a basic mead recipe from a class I taught in 2009.  Now, I could not possibly break it down this simply, but thinking like this got me started and served me reasonably well for a lot of years.  Honey: 2.5 – 4 lbs per gallon of water. Water: […]

Thistle Mead

Thistle Mead

 When I first got this honey, it tasted like thistle looks – spiny, kind of hairy, very green.  It took a long time to age out (measured in years, not months), but once it did it was just lovely.  When it finally came of age, it was the best mead […]