Friday, April 2, 2010

making mead

I have been working in the wine industry and specifically with mead for over three years now, but I just made my first batch of mead on my own. They keep me chained in the office... :) I was amazed at how smoothly it went. I made a pure honey mead from Montana clover honey from the Bozeman area. I made it in a European style, which is to say that it is about 12.5% alcohol and has between 6 and 7% residual sugar. It is made from nothing but honey water and yeast. It turned out great. It tastes like the honey I started with about six weeks ago but with a little alcohol flavor like one would expect from 12.5% alcohol. It is a very smooth, sweet wine. I made it as a test run for a European (old world) style mead for Hidden Legend Winery which I am part owner. I had the help and guidance of our master mead maker Ken Schultz, so I could always ask him what one measurement or another meant and whether any adjustments would be advantageous. But I am convinced that anyone can make their own mead if they desire, especially with a little guidance from a book, mead maker, or web resource. It is fun and gives one a sense of accomplishment as well. I am going to start another batch in the coming weeks and will keep a regular log on here for you to follow if you like.

4 comments:

  1. Can you please go into detail as to how to make a general form of mead? I absolutely love the stuff and have always wanted to make wine but due to being afraid of going blind (happened during prohibition to home brewers) have never tried it. I hope you can help me out! -TJ-

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  2. Excellent blog, I myself am a mazer (one who makes mead) and love to read this stuff. I also run a website called The Mad Hall http://mead.lilleypress.com dedicated to mead making. There is a huge collection of recipes that are free for people who sign up (membership is free).

    Wondering if you wouldn't mind doing a guest article at The Mead Hall in exchange for some links back to here.

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  3. Did this "European (old world) Style" go on to become your King's Mead?

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  4. I make my own meade, abv 25-28% I smooth it out so you can not tell the % of abv I am told my stuff is dangerous but absolutely delicious. My favorite flavors at this point are apple (Kings Cyser) and Raspberry both of which I cannot make enough of. I do not sell but graciously except donations.

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