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You a mead maker? How's it turn out for you?
Just bottled my first attempt last week, and it turned out very nicely, thanks for asking. My usual specialty is dandelion wine, but I make kit wine for table consumption and the occasional specialty (rhubarb, coffee, ginger, carrot, etc.) when the mood strikes and the appropriate thing is in season.
The only sour note on the mead is that the cheapest place to buy unpasteurized honey around here is a Lebanese food market, and when I was paying for my fifteen pounds of honey (on Christmas Day) the store owner asked why I was buying so much honey, and I realized he was a devout Muslim and probably wouldn't approve of me buying booze-making materials from his very Muslim, very halal shop. So I tried to change the topic and babbled nonsensically for a while and then ran away. He asked me how I like the honey last time I was in, and I told him it was great. But I still feel sort of bad about it.
The mead, on the other hand, is delicious. I made it for honey flavour, so it's more a "cool drink on a hot day" than a table wine. With a sprig of fresh mint, it's unbelievable. |
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