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by David Collins-Rivera | Jul 15, 2006 | Meadhall |
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by winethief | Jul 11, 2006 | Brewblog |
sunday, july 93.5 pounds clover honey10 black peppercorns20 whole coriander seeds1 persian lime, ends removed, cut into eighthswater to shoulder of 1-gallon jug1 teaspoon red star yeast1. Dissolve honey in jug with hot tap water.2. Add remaining ingredients3. pitch...
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by David Collins-Rivera | Jul 7, 2006 | Meadhall |
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by David Collins-Rivera | Jun 30, 2006 | Meadhall |
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by David Collins-Rivera | Jun 23, 2006 | Meadhall |
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by David Collins-Rivera | Jun 23, 2006 | Meadhall |
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by Ken Schramm | Jun 12, 2006 | Mead Articles |
Ken Schramm and Daniel McConnell give us an in-depth analysis of meadmaking, breaking it down into components, and addressing each in turn, giving a very technical but fascinating look at the inner workings of mead. The article has a dazzling array of tables and...
by Vicky Rowe | Jun 11, 2006 | History of Mead |
by Susanne Price(reprinted with permission from the AMA Journal)In the Middle Ages, honey was used as a sweetener, a medicine, a preservative and a basic ingredient of mead. Even though sugar was first extractred and refined sometime before 2000 B.C., little sugar was...
by Vicky Rowe | Jun 11, 2006 | Making Mead Articles |
The Transformation of Dandelion Wine by Susanne Price(from the AMA Journal, reprinted with permission from Pamela Spence) Making dandelion wine for me has been a rithe of spring. Every April when the first dandelion tops burst into bloom, the exceitment begines. The...
by Vicky Rowe | Jun 11, 2006 | Mead Competition |
Many home meadmakers enter their meads into competition around the world, and when the judges look their brew over, they are often given a sheet detailing the comments on their entry. These comments can include descriptors that seem weird or strange to those not...
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by David Collins-Rivera | Jun 10, 2006 | Meadhall |
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by Vicky Rowe | Jun 6, 2006 | Mead Lovers Digest |
Mead Lover's Digest #100, Fri 19 March 1993Forum for Discussion of Mead Brewing and ConsumingJohn Dilley, Digest CoordinatorDigest Coordinator Special Message:This digest contains a compendium of recipes that have been postedto the mead-lover's digest in the...
by Vicky Rowe | Jun 4, 2006 | Mead Reviews |
From the winery:La hidromiel es una bebida alcohólica procedente de la fermentación de la MIEL; su tenor alcohólico (14º ) se obtiene en forma natural por la transformación de la miel en alcohol. Tenemos dos variedades: Hidromiel Seca...
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by Vicky Rowe | Jun 4, 2006 | Mead Reviews |
From the meadery:A sparkling champagne-style version of Mead and is Elbert Pirtle's favorite. Winner of numerous gold medals and third place for "Best of Show", Indiana International Competition, 1995. An elegant champagne version of our favorite mead,...
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by Vicky Rowe | Jun 4, 2006 | Mead Reviews |
Made from 94% honey and 6% raspberries. Gold and Silver medal winner.Appearance:Brilliant red in appearance, evocative of liquid raspberries. This mead is gemlike in its clarity. Upon swirling the mead coats the glass well and develops legs quickly.Aroma and...
