Last Spring, a friend took me to a local meadery. At first, I thought she said, "Meatery" and was wondering if I would like being in a place with that much meat around. But once I figured it out, it was quite wonderful.
After attending a seminar on how to make mead, which left me completely confused with its combination of science, cooking, and the ever-befuddling tools, much debate among friends led to the eventual first attempt this past weekend.
The problem, as far as I can discern, is that there are so many variances in recipes for the "basic" recipe of mead, as well as the differences of opinions of technique. Since I'd just been through this with making a turkey, which also has a vast array of techniques and recipes, I was really too tired to wade through them.
But that didn't stop us. We went for it anyway.
Here are the non-honey ingredients - interesting things like "yeast nutrients" and something else I can't remember or read from the blurry picture.
And here it is transferred into its home to (hopefully) begin to bubble and ferment:
It's currently in Pat's pantry (not code) where we hope no explosions occur. Of course, we tend to always hope no explosions occur of any type at Pat's, but this is just one more possibility.
Here's hoping for good mead with no bitterness. There's enough of that in the world.
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