There's a moment in every barrel-aged batch where something clicks. The harsh, tannic edge softens. The fruit comes forward. A faint vanilla warmth settles into the background like it was always there. You didn't add vanilla. You didn't add anything — you just waited, and the wood did the work.
by Matthew Chrispen · source ↗
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Honey is generous. It gives you sugar; it gives you aroma; it gives you that ineffable floral complexity that makes mead worth making. What it doesn't give you is structure. No tannins. None. Zip.
I've seen so much bad advice given to first-time mead makers that I feel like I should offer a primer that is more respectful, open, and encouraging.
Mead is one of the oldest alcoholic drinks in the world. At its heart, it is simple. Honey, water and yeast. That is all you need to turn honey into a drink that people have been making for thousands of years. What surprises most people is how easy it is to make mead at home.… Read More » Make Mead at Home The post Make Mead at Home appeared first on Get Er Brewed Blog .
