Hello! It's been ages since I stuck my head into this tent -- it's been a weird journey that's included a bunch of movement between jobs and locations over the past nine years! I've been thinking about getting back into meads (and beers), but haven't quite found the opportunity. I've also seen the advances in the art and craft of making mead over the past 20 years (and frankly, all the talk of incremental feedings, etc, etc, have sounded kinda intimidating to me!).
I've been settled in at my current place for almost a year now, and have been telling myself "when summer heat goes away, I should think about a mead!", but I've also been wondering how to pull it off in the smaller place in which I now live.
I always loved the quick-and-dirty "Welch's Grape Juice melomel" recipe, but an opportunity presented itself yesterday: I was in Erie, and picked up four quarts of concord grapes. I'm thinking that this is around five pounds. Now... I could make jelly, or just juice, but... I've got melomel on my mind.
Has anyone made concord melomel from fresh grapes? Any ideas? Yeast recommendations? Proportions? Recipes?
Any advice would be greatly appreciated!
Cheers,
Merry
I've been settled in at my current place for almost a year now, and have been telling myself "when summer heat goes away, I should think about a mead!", but I've also been wondering how to pull it off in the smaller place in which I now live.
I always loved the quick-and-dirty "Welch's Grape Juice melomel" recipe, but an opportunity presented itself yesterday: I was in Erie, and picked up four quarts of concord grapes. I'm thinking that this is around five pounds. Now... I could make jelly, or just juice, but... I've got melomel on my mind.
Has anyone made concord melomel from fresh grapes? Any ideas? Yeast recommendations? Proportions? Recipes?
Any advice would be greatly appreciated!
Cheers,
Merry