Main Discussion Area > Primitive Skills
Honey Mead
Beleg813:
--- Quote from: Dane on October 18, 2007, 07:55:17 pm ---Dont you all think there is a reason why so many monesteries in Europe make various types of distilled stuff? :) I guess legend has it the guy who invented Champaigne was a monk. A very good brand is named after him, but I can't spell it. B&B was made by the Benedictines, and the Trapist monks make some good stuff. Some of the finest beers are made by religious orders in Germay. Hurrah.
You can get commerically brewed and bottled mead in a good liquor store, if you have to try it soon. I have a bottle downstairs, but haven't yet tried it.
Dane
--- End quote ---
Yeah, from what I've read the commercially bought Mead just isn't as good--or it's way expensive. I'm thinking I'll just have to curb my enthusiasm to taste mead into action of actually making it...too bad this whole "make a bow" business is so time consuming :P
Hey Hillbilly, that's interesting if that's the same thing that I'm thinking of "Metheglin" then it's a mead that uses spice and/or herbs as additives. I bet that'd be a really awesome recipe :) I was thinking of making a "Melomel" sort of mead--I've actually talked to an individual online about some honey, and I'm thinking I'm going to find me a good honey (this'll be a while) and go from there (well, after the next few paychecks--they just don't pay military enough :P) Hopefully, I'll be able to save up for a decent brewing kit--throw some bottles in the corner and let 'em sit for a bit while I'm making a bow....and can finish the mead and the bow many years down the road and have a nice drink and perhaps a nice shoot :P
brokennock:
I have a friend who brews it and I really like it. And I'm not a big drinker. It seems to take a long time though. He usually puts some together a bit before thanksgiving and it's ready for the foloowing thanksgiving or christmas.
Beleg813:
Yeup, according to what I've read, it's a long process waiting for the Yeast to do their work and to die off leaving you with the tasty-sweet goodness...I think like other things it also depends on the type of mead you are making, level of alcohol content, taste, etc.
DBernier:
Beleg813, where are you located?
Dick
Beleg813:
I'm in Howard County, Maryland close to Baltimore and D.C.
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