paulster2626
Well-Known Member
I'm new to mead making an was thinking of giving it a go myself. I figured I'd make a small batch to start and go from there. I read the wiki or whatever but I still have questions. Figured you are all nice people so lll just come right out and ask.
1) what does mead taste like? I've never had it, but I saw a bit about it on "drinking made easy" and it sounded appealing. Is it just like white wine, or is there more to it? Could I make an apricot mead or something to jazz it up bit? I'd like to eventually have a couple of bottles of something really special and awesome that I can pull out for special occasions, like a random Tuesday.
2) I have 2 lbs of local honey sitting around. How much mead would this make? I could get more, but it's kind of a rip off right now.
3) is there a special kind of honey required? When it comes to maple syrup, i like it low-grade and dark for more mapley taste. Would it make sense to talk to a local beekeeper to get some "lesser quality" honey to get more flavor out of it (if such a thing exists).
4). It's July. If I make this and then just let it sit in my cold cellar, when am I looking at bottling it up? I live in Canada so it's hot now and cold in the winter. Fermentation chamber is on its way though (tomorrow!).
Thanks peeps! Happy drinking!
1) what does mead taste like? I've never had it, but I saw a bit about it on "drinking made easy" and it sounded appealing. Is it just like white wine, or is there more to it? Could I make an apricot mead or something to jazz it up bit? I'd like to eventually have a couple of bottles of something really special and awesome that I can pull out for special occasions, like a random Tuesday.
2) I have 2 lbs of local honey sitting around. How much mead would this make? I could get more, but it's kind of a rip off right now.
3) is there a special kind of honey required? When it comes to maple syrup, i like it low-grade and dark for more mapley taste. Would it make sense to talk to a local beekeeper to get some "lesser quality" honey to get more flavor out of it (if such a thing exists).
4). It's July. If I make this and then just let it sit in my cold cellar, when am I looking at bottling it up? I live in Canada so it's hot now and cold in the winter. Fermentation chamber is on its way though (tomorrow!).
Thanks peeps! Happy drinking!