A gallon of mead is always an option. I will have 2 soon. Hoping the second will be ready for Christmas but I don’t think it will clear up in time. Might just have it hazy.
I made mead ages ago and it was incredible. It didn’t last very long though. The demijohns the mead was ageing in came with me across 4 house moves in 2 years.
I’d love to do it again if I ever have the space, but also, I only made that first batch of mead because I tutored a beekeepers son
That’s super interesting, because with mine, it definitely made a huge difference. It honestly tasted pretty bad before it had aged at all, and it didn’t taste much better after 3 months. It was drinkable after a year, but still not great. After 2 years though, it was one of the nicest alcoholic beverages I’ve ever tasted.
I wonder what caused such significant differences between our experiences. Do you have a particular recipe you use? Not because I want to compare methods — I wouldn’t be able to find whatever guide I followed. Rather, it sounds like whatever strategy you used gets drinkable mead far quicker than whatever I did
A gallon of mead is always an option. I will have 2 soon. Hoping the second will be ready for Christmas but I don’t think it will clear up in time. Might just have it hazy.
Wow, you forgot to mention you use Arch, btw
Implied. Do you like MTG?
No she’s a nasty bitch!
She is, but I meant the other MTG
MagicTG
I made mead ages ago and it was incredible. It didn’t last very long though. The demijohns the mead was ageing in came with me across 4 house moves in 2 years.
I’d love to do it again if I ever have the space, but also, I only made that first batch of mead because I tutored a beekeepers son
I started making mead when I was renting a single bedroom, doesn’t require that much space really.
You’re right — I think it’s more the frequent moving home that’s holding me back. I just want stability
You don’t have to age it, mine are usually ready to drink a month or two from when I start making it.
That’s super interesting, because with mine, it definitely made a huge difference. It honestly tasted pretty bad before it had aged at all, and it didn’t taste much better after 3 months. It was drinkable after a year, but still not great. After 2 years though, it was one of the nicest alcoholic beverages I’ve ever tasted.
I wonder what caused such significant differences between our experiences. Do you have a particular recipe you use? Not because I want to compare methods — I wouldn’t be able to find whatever guide I followed. Rather, it sounds like whatever strategy you used gets drinkable mead far quicker than whatever I did
Perhaps we have different standards, after all I will happily drink a pint of scrumpy