Do I ask for a glass, pot, schooner, or pint?
No God, No fear.
Know God, Know fear.
Know God, Know fear.
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homebrewing
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Any will do for me.
 (October 16, 2015 at 6:06 pm)I_am_not_mafia Wrote: I found with mead that it really benefits from being matured for quite a while. You can buy it occasionally but it's very difficult to find in the shops. OMG, I just remembered I have 4 gallons of homebrew mead maturing in my coat closet. I probably should check on that. 
I tried putting aniseed in mead once. I was really hoping it would work because then I could call it anismead. It was drinkable but the aniseed was too cool tasting really whereas honey is a warmer flavour.
Nothing wrong with experimenting, now you know eh?
(October 17, 2015 at 6:11 pm)I_am_not_mafia Wrote: I tried putting aniseed in mead once. I was really hoping it would work because then I could call it anismead. It was drinkable but the aniseed was too cool tasting really whereas honey is a warmer flavour. Yeah, I think for anise to work in a beverage, it really has to be the star. Sambuca or Ouzo. RE: homebrewing
October 17, 2015 at 6:19 pm
(This post was last modified: October 17, 2015 at 6:20 pm by Edwardo Piet.)
Yep, fear of making mistakes is a drawback more than anything.
To paraphrase I think it was - supposedly - Einstein but it could have been a misquote: "Those who never made a mistake never made anything." But whoever did or didn't say it, it's a cool aphorism. 
I don't know why you can't find more mead. It's pretty tasty.
The stuff you get at the store also tends to be sweetened to ridiculous levels. The ones I've made are actually pretty dry. RE: homebrewing
October 18, 2015 at 10:37 am
(This post was last modified: October 18, 2015 at 10:40 am by The Grand Nudger.)
(October 16, 2015 at 8:50 am)BlackBird Wrote: Mead is a honeywine. Basically, you water down some honey. I have a few I've added some berries to and one with cinnamon in it. If you distill mead....the resultant brandy is indescribable.......nothing else tastes like it. Particularly Melomels, citrus really pops in the liquor. I dabble a little bit (and it's legal here - just illegal to transport). The state I'm in has an extension program for small, startup breweries and distilleries, from farm to table....... but no participating case examples with which to build a model operation. It's too cold in my cellar, this time of year, for beer (or wine, really). I brew through the warm months, and distill what's left for winter.
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