by Michael Sisson
First collect your materials. Honey: the neon messages of corolla colors clash like advertisements in a language absolutely material: sap secreted in the center of buckwheat, clover, goldenrod – names that allude to pastoral origins, essential experiences, reality, that of which we can not speak: a summer meadow populous with blossoms and bees. Mix it all up: honey and water, yeast and he chemicals: sodium bisulfite, ammonium nitrate: the latest last words from Western civilization.
Find some good books for pounds to the gallon, days of fermentation, myths and gifts of eloquence for the bards.
Put it in a quiet corner-no bright lights, no barking dogs-let it work, froth and foam and smell like unspeakable natural processes. Siphon the good liquor off the top into a clean carboy: each time you rack it there's a draft to try: the first is too rough, too cloudy, too acid, too yeasty, redolent of its raw sources: many rackings, many drafts, always leaving behind the lees, and finally when it's clear as a simple declarative sentence, when a single glass can make you hear the humming of wildflowering fields, bottle it, age it and give it a name. Honey is the bees' poetry: this wine is mine.
- 1-18-22 Cathy and Mike Rape – The Ferm Meadery in Conroe, TX - January 18, 2022
- 11-23-21 Stephen at Experimeads – SCIENCE of Meadmaking - November 23, 2021
- 11-9-21 Rohan Meadery – Wendy Rohan and Rosie Haines – Mead is big in Texas - November 8, 2021