Sir Joshimus and I have talked about wanting to learn how to make mead for years. Because we’re nerds, mostly. Honestly, our desire for mead began independently watching the same movie growing up – The Thirteenth Warrior. Over the years we’ve done research here and there, but we finally worked our way up to trying our hand at making our own.
Now, I have to confess, we actually started our first batch in November. We tried two recipes and made a half-gallon of each. And on Christmas Eve, we tried the first taste and it was amazing.
We messed up and didn’t keep the oxygen out. So it soured before it finished. Let us take a moment of silence for the lost gallon……
We have learned from our mistakes, though. We’ll be racking multiple times into different containers with an airlock and will be siphoning instead of pouring from one to the other. Our initial plan was to try making our next batch after we tasted the first batch again, likely at the end of February. But instead, we started sooner. So New Years Day, we mixed up two batches – one gallon each of our dry recipe (2 lbs of honey) and our sweet (3 lbs of honey).
These are the same recipes we used the first time, just doubled to give us a gallon of each. We’re also planning on trying different additions to our two main recipes to make different mixes. Sir Joshimus prefers his sweet mead with mulling spices, but we’re also going to try making a root beer(mead) and trying fruit mixes. There are some where you do the initial fermentation with fruit – called melomels – but we’re going to try adding our fruit during the racking phase, as we do with the mulling spice and will with the sarsaparilla/sassafras (I can’t remember which one they have at the local homebrew store).
Like many things this year, this is one of the things we’re really looking forward to. We’ll keep an eye on things and do our first wracking at the end of the month, beginning of next month. We’re planning on racking at least twice, so I’m hoping that we’ll be able to have our first taste in time for our anniversary in March. We’ll probably grab a small taste no matter what…
I hope that your new year has started off with some joy – big or small – and that joy carries forward through 2019.