The careening musings of a man who really misses show-and-tell.
Brewed some metheglin this weekend! That's spiced mead to most of us. The honey mix included pecan, mesquite, buckwheat (some unprocessed), clover and basswood. Spices were even more varied, including fresh ginger root, allspice, cloves, cinnamon, nutmeg, cardamom, and corriander. It's fermenting away in the corner right now. In a few days, when it slows down, I'll rack it over to a second fermenter for a couple of weeks. Then into crown-capped bottles for storage. I can't wait to taste it!