First attempt at making mead yesterday. We used the "Traditional" recipe in my favorite homebrew book - Charlie Papazian's "The Complete Joy of Homebrewing".
1-1/2 gallons of honey watered down - golden and sweet!
The brains behind the operation :)
Other little ingredients from the homebrew store:
in the glass carboy waiting to cool so we can add yeast and put the airlock on for fermentation.
It will stay in this carboy for about a month or so, I think. Then we can make an herb or fruit tea to add in, if we like and bottle. Will stay in bottles for a long time and then we'll definitely have good refreshments for Summer parties! Nectar of the Gods!
Have a great week ~ love, julie
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