Category: Experimental
-
Blackberry Apple Almond Mead
Blackberry Apple Almond is a delightful combination! I 100% recommend trying this mead, and even got props from other professional mead-makers on the quality of flavor and lack of ethanol heat. Feel free to play with ingredient amounts and the type of honey used. I highly recommend a yeast that performs well with dark fruits…
-
Triple Goddess Mead // Red Concord Pomegranate & Maple Syrup
In collaboration with Derica from City Steading Brews and Stefanie from Making Pour Decisions, we each made a Triple Goddess inspired mead. Derica got Maiden, Stephanie got Mother, and I got Crone. I was more than happy (I think I even volunteered) to make a Crone inspired mead – aka a mead inspired by Fall…
-
Fig, Pear, & Almond Mead
Can you make mead with nuts? This is a question that’s debated on in many forums across the internet regarding mead, and the answer is YES. The reason it’s such a hot topic is, if you ferment with nuts, the mead can turn rancid due to oil. Used in secondary, nut oil will leave a…
-
Chocolate Orange Mead
Chocolate Orange is a bit more on the complex side, but totally worth it! This flew off my shelf and I found myself wishing I made a larger batch (definitely on my repeat recipe list). In fact, this recipe was the first time filming, but second time making – and this recipe transformed quite a…
-
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…
-
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…
-
Peach Pie Mead
Peach pie… what’s not to love? This mead was super experimental for me, especially since I hadn’t really made much with spices. In this 1 gallon of mead I added a total of: 6 pounds peaches, 4 oz dried apricots, 1.8 oz brown sugar, 1 cinnamon stick, 1 nutmeg, ginger, cardamon, allspice berries, 1 clove,…
-
Cherry Pomegranate Chocolate & Vanilla Mead
This is hands down one of my absolute favorite meads that I’ve made! The flavor combination marries together so well. The most important thing to note about this… is how you add the chocolate and what form you use. I’ve been told by folks who use chocolate A LOT in their meads, that the best…
-
Rosemary Raspberry Mead
Talk about a fun garden mead, the bright tartness from the raspberries really match well with the earthy rosemary. This mead is also sort of a landmark for me because it was after this that I started stabilizing. Until this point I just did my best to push my yeast to their limits, which really…
-
Blueberry Acerglyn (Big Book of Mead Recipes)
Here’s the first recipe I attempted making (though I made a few changes). Instead of stabilizing… I didn’t, and I think that’s the largest change I made, besides perhaps the yeast. This recipe came from “The Big Book of Mead Recipes” by Robert Ratliff, which you can find here: https://bookshop.org/shop/faewoodmead This came out quite well…
Faewood Mead 