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!
2 comments:
You know, this looks a bit like haggis, floating in a stew of phlegm...hard to believe it will turn into something delicious like mead.
Uck. Now I'm not so sure I want to drink this. And I'm really glad I didn't use the picture of the scum I skimmed off of the top. That was really nasty looking.
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