First off, I need to give credit where it’s due! I found this recipe on http://www.mysteryofmead.com (http://mysteryofmead.com/recipes/wurtzburg-mead-1350/), and the author of this website (Laura D. Angotti) wrote the book “Wellcome Mead”, which contains historical “receipts” from England, located in the Wellcome Library. You can also find the original documents scanned on http://www.Wellcomecollection.org.

I did my best to follow this recipe, but of course glass isn’t the same as oak! I added oak during primary and resin in secondary to try and pull some sort of similar flavor you may find from fermenting in a resin oak barrel.

I was joined by the lovely Kara, who was in season 9 of 90 Day Fiancé! She seemed to enjoy this mead but umm… I wasn’t such a fan.

Here’s the thing… this mead is traditionally drunk much sooner than we would today (clearing). The aging time would be far less, also, there should be residual sugar present, whereas mine ended bone dry.

You may enjoy this recipe, feel free to try it out! I used the recipe on the website listed above, go give that site some love.