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Banana Cream Pie Mead
This is definitely a favorite of mine, and I highly recommend trying it out! We’re definitely entering intermediate mead making territory, but this recipe is very doable. It does requite a specific type of honey – Meadowfoam – which can be quite expensive. I believe it is primarily available in the Summertime, so keep your…
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Peaches & Cream Mead
I had a few snags with this mead that makes me want to try re-making it in order to fulfill my original image of what this should be. Before this mead re-fermented, the flavor was so perfect and decadent – it was TRULY a Peaches & Cream Mead. Unfortunately, the second ferment altered the mead’s…
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Blueberry Basil Mead
I’m going to say… I wish my mead turned out well, but it didn’t, and this is due to the fact that, I added raisins with preservatives and my mead FULLY stalled. Like… I added EC 1118 (A known yeast that remains active in hostile environments) and that barely lowered the gravity. I based this…
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Fig Mead
OMG ya’ll… I love this mead! It’s so rich and figgy, such a lovely mead for the fall/winter seasons. The key here, to be honest, are the dried figs. You can’t just use fresh figs, they don’t provide nearly enough flavor, but they do add to the mouthfeel and fullness of the mead. The only…
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Strawberry Muscadine Elderflower Pyment
Another pyment, but using grapes that are grown and harvested in the South Eastern parts of America. It’s difficult to describe muscadine grapes to folks who’ve never had them, but they have a very specific sort of … musky(?) flavor to them. I found these in an Aldi for under $2 a pint and just…
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Cherry Créme Mead
This mead was immediately so lovely and smooth! The cherries are softened by lactose and lactic acid, so that the acid profile is round and balanced. This is the first of several meads where I experiment with lactose and lactic acid. Honestly, the effects made by those ingredients/additives are really incredible, they really transform your…
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Wurtzburg Mead (Historical/German)
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…
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Ginger Peach Mead
Ginger and peach go well together… when the balance is right… which this is not. Now, don’t get me wrong, I LOVE ginger in my food, I love candied ginger, I love GINGER ALE, but I’ve discovered that I do NOT love ginger mead. I’ve had well made ginger meads before, and while my friends…
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Chardonnay Pyment
Pyments to me are really satisfying to make, and even more to drink. That may be because I’m a huge fan of wine, so mixing it together with mead just feels right. That pop of honey under the fermented grape flavor is just so good! This is the first time I cut down the usual…
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Dandelion & “Spring Flower” Mead
Do you have dandelions growing like crazy around your yard? Do you have access to fields that aren’t subjected to pesticide and insecticide? Well, perhaps you’ll be interested in making a dandelion mead! It’s easy to find classic, old-school wine and mead recipes online. Just be wary if those recipes tell you to add raisins…
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Faewood Mead 