On Brewing, Beer as Cuisine and the Appreciation of Real Beer
Thursday, January 01, 2009
Make Mine Mead
Just started a batch of Mead. Five pounds Clover honey in 4 gals. water. Sulfited. I'll run out for some 1056 tomorrow, dose it with some DAP, and pitch. I've been working on the idea of making mead by starting at a low OG with less expensive honey, maintain a high krausen with careful doses of a nice varietal, pushing the alcohol content up, and finishing with a real firm honey flavor and aroma. Plus it's New Years Day and getting some Mead going seemed like the right thing to do.