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BeardTree's avatar

An Advent experimental project. Have made good honey mead for several years in gallon fermenting jars. This time used a jug of maple syrup with some honey added to bring the calorie total up to what is found in 3 pounds of honey, then added my usual Lalvin EC-1118 French champagne yeast, a dozen home dried Venus raisins, juice of a homegrown Meyer lemon ( you can grow stuff like that here south of Fresno,CA), a big cup of combined black tea (a Chinese Keemun) and Angelica archangelica root tea. This is essentially the base mead recipe from the book, Make Mead Like a Viking. Bubbling richly now through the fermentation air lock.

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Cathrine De Danann's avatar

Thank you Michael for sharing this piece. I am in Australia and it is very hot down under at the moment - summertime here for us. And yet I too feel like I am in a dark place this Adventide. There is definitely something "in the air" as you state.

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