been aging it for last 2 yrs. i should oak it. potent.. it mellowed a lot. it's smooth, but there is a bit of yeast bite. then again i wasn't going for dry mead. i moved it to 2nd fermentor after 3 months. still lot of yeast settled on the bottom making nice cake. 

 

Fig mead?

nope. orange blossom honey mead. didn't add anything in it. every time i think about putting fruits into beer or mead.. i end up eating them before mashing them. 

Congrats Pete!  We make wine, and have a ton of bees!  I even tried to bribe someone to put their hives out on the back 40 for a quart of honey!  No go!!

Enjoy!

Suzi

Pete,

You need to try Charlie Papazian's recipe for Barkshack Gingermead.  It like a cross between strong flavored ginger ale and champange.  Aged 1-2 years it is to die for.

yeah.. i started with charlie's books. looking back, the books were little corny, but back then it was the best that was out there. it's still one of the best i think. i just wish he stops saying "relex, have a homebrew... "