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Cold Mix Mead- Test Batch

by | Oct 14, 2008 | Brewblog | 0 comments

This recipe is based of a book that my husband  got this about 11 years ago and has been randomly making mead from the recipe since then with various results –  But the results were not consistant either, some batches were medium some were OMG...
9,000-year History Of Chinese Fermented Beverages Confirmed

9,000-year History Of Chinese Fermented Beverages Confirmed

by | Oct 13, 2008 | Archeological Evidence | 0 comments

Chemical analyses of ancient organics absorbed, and preserved, in pottery jars from the Neolithic village of Jiahu, in Henan province, Northern China, have revealed that a mixed fermented beverage of rice, honey, and fruit was being produced as early as 9,000 years ago, approximately the same time that barley beer and grape wine were beginning to be made in the Middle East.

Falcon Meadery: New Mexico

by | Oct 13, 2008 | Meadery Stories | 0 comments

Ancient beverage provides sweet window into man's history with fermentationSue Vorenberg | The New Mexican9/9/2008 – 9/10/08There's nothing like swigging back a mug full of mead, grabbing your ax, donning your furs and sailing off to pillage new lands....
Libations: Tapping into the Past and Dreading the Hangover

Libations: Tapping into the Past and Dreading the Hangover

by | Oct 13, 2008 | Archeological Evidence | 0 comments

Early Neolithic people in Jiahu, a village in China’s Henan Province, invented the earliest known alcoholic beverage. As the staff of this magazine and your guides to the world of archaeology, we felt it was our place–nay, our duty–to tell you how the stuff tastes.

Archaeochemist and ancient wine expert Patrick McGovern of the University of Pennsylvania Museum of Archaeology and Anthropology analyzed residue in the pores of 9,000-year-old potsherds found in Jiahu. Using high-powered acronyms like GC-MS, HPLC-MS, and FT-IR, he determined the pots once held ancient booze made with rice, honey, and hawthorn fruit. No one has any idea about the process used to make it, but McGovern recruited the crafty brewers at Dogfish Head in Milton, Delaware, to help reconstruct a palatable version.

Rasberry Melomel

by | Jul 18, 2008 | Brewblog | 0 comments

July 17, 2008 11 qts Filetered Water9 Pounds Orange Blosom Honey2 Pounds Wildflower Honey12 oz Wild Black Rasberry1 tsp Citric AcidHeated water and honey to 190 for 20 minutes, skimmed impuritiesRinsed frozen berries in camden water and placed in cheese cloth bag...