Just Now In A Galaxy Not That Far Away – 2017’s Mead Is Laid down
Just after the honey harvest is a great time to make mead, whilst it is perfectly acceptable to make mead now and drink it in around three months, our preference is to leave it for a year to mature and mellow, as this produces a much smoother and fuller, rounded flavour.
Due to the success of this year’s mead (Made 2015), it made sense to increase the amount of mead that would be ready for 2017, we also decided to up the game somewhat and produce a variety of mead’s.
As such this entire weekend saw us laying down 2017’s mead supply, next year should be interesting (Hic!).
Last years mead was in fact ‘#sack‘, a much stronger mead made with a lot more honey, everyone who sampled the mead commented on how smooth, and strong, it was.
This year we focused on five mead’s including.
Sack – Duplicate of last year’s success, twice the amount of honey with added fruit and spices
Traditional – A dry and also a medium sweet mead – A straight four to one ratio to produce a delicate wine like mead
Metheglin – With added herbs and spices
Melomel – With added fruit, herbs and spices
Cyser – A Melomel type mead with the addition of apples
We made over 90 litres which should yield around 85 litres once quality tested (An important stage that needs repeating often)…….filtered and bottled.
Any questions feel free to get in touch.
We will update the post the mead progresses.