View Full Version : Finally picked a name

06-18-2006, 01:59 PM
Hey gang, guess what? I finally get to have a whole glass of my own meads to taste again! Yup, that's right - the baby has been born. I would like to introduce you to Hunter, along with his big sister, Moira:
http://img216.imageshack.us/img216/2742/kids1lg.jpg (http://imageshack.us)
Hunter was born on June 13, 10 lbs 13 oz. He is amazingly adorable, looks just like his sister did at the same age. Makes me want to make videos of all of his cute expressions - especially the one that says "Mom! Can a guy get some sleep?? Please??" :) :)

06-18-2006, 02:12 PM

06-18-2006, 03:29 PM

Congratulations on a beautiful baby! Now you need to make a mead in his honor to be opened on 21st birthday!


Muirghein Tarot
06-18-2006, 03:42 PM
10lbs 13oz! that's a bigga a baby. Congratulation's Scout. will lift a glass to you both.

06-18-2006, 05:44 PM
Mazal tov, Scout! Darling little boy, and sweet big sister. May you have only pleasure from both of them!


06-18-2006, 06:21 PM
I would like to introduce you to Hunter

I'll bet he inherits his mothers penchant for Duct Tape. Welcome back Scout, bet that meads tasting pretty good about now.


06-18-2006, 08:23 PM
Thanks, everyone. :) I have a lovely bottle of Cranberry melomel chilling in the fridge right now, and I think I may have a glass after his next feeding. :) I can't wait. I had a sip when we bottled it, but it was just enough to know the mead tastes good, not enough to truly enjoy . . .

How on earth do you make a mead that won't turn in 21 years???? Sounds like a very cool idea, though.

06-18-2006, 08:34 PM
Hey Scout!!!!
Beautiful babies!!!
Noroc, fericire si sanatate --that'll be romanian for luck, happyness and health-- for the little one, his sister and mommy and daddy too ;D


06-18-2006, 09:21 PM
How on earth do you make a mead that won't turn in 21 years???? Sounds like a very cool idea, though.

A high Alcohol mead would probably stand up well. I think Jadwiga was aged 25 years, although economies of scale have forced them to to a lesser time scale, it is possible. I'm thinking a synthetic cork would probably be best... where the bottles can remain upright with no contact. Otherwise flor grade corks or possibly bottle capping champagne bottles. Of course as a parent it is your discretion when he gets his first mead. You can always do what my parents did and limit us to one glass on holidays or special occasions growing up. It seems to have worked, everyone in my family only drinks socially, and we never drink to get drunk, even when everyone else around us is... we're all quite responsible. Of course my Alcohol tolerance is prodigious, so that may be why I never seem to drink to excess. My (ex)fiancee, in 6 years claims to only have seen me visibly drunk around 3 or four times, despite years of weekly partying and bar crawling. Hell I've put down 11 Southern Comforts and coke in a little over two hours, the result... by pool game was a bit off and I felt only slightly buzzed. My coworkers were marveling at that for weeks.


06-19-2006, 12:23 AM
How on earth do you make a mead that won't turn in 21 years??? Sounds like a very cool idea, though.

A very brawny mead with plenty of tannin, acid and alcohol that can stand the test of time. The jury is still out on synthetic corks past more than a few years, so I'd opt for screw-tops or natural cork. Some of my friends had bottles I'd given to them over ten years ago that were crown capped and they were great. A couple more had cork closures that were 8-10 years old that they said were stellar. I think synthetic corks are the next vertical that will follow the growing popularity of screw caps.



06-19-2006, 09:25 AM
Oh, CONGRATS, Scout! 10 lbs, whew! My daughter was over 9 lbs, you have my sympathy for the birthing....but oh, isn't it worth it!!!! What a beautiful baby, and Moira is gorgeous too. I'll bet she's so proud to be a Big Sister.

A mead that will last 21 years......there was an article in Zymurgy a couple issues ago where they drank a 50 year old mead that came from England and it was fab, and they re-created the recipe....

I'll try to lay my hands on the issue, and post the recipe.

06-19-2006, 10:07 AM
Congratulations Scout. A beautiful couple of kids.

I was going to bring up the same zymurgy recipe Vicky mentioned. The article made it sound delicious.

Vicky - if you cannot find it, I have it sitting on top of my pile at home.


06-19-2006, 10:10 AM
Go for it, Angus. Mine is buried in the 'go back to read more' pile, and on top of it is the pile of AMA articles to input for GM.....

Vicky - leaving for Michigan on Thursday and frantically trying to get everything done

06-19-2006, 11:18 AM
Congrats Scout!! He's a cutie! :D

06-19-2006, 12:07 PM
Hey Scout!

I didn't put this in the last post but I wanted to chime in with Congratulations on the new arrival! That picture tells me that Hunter is hankerin' for some mead! I know the expression well! ;D

You have a beautiful family!



06-20-2006, 12:35 AM
Thanks again everyone. I do have to say I grow some nice babies, looks and temperament. I dread the teenage years, though. *grins* I knew someone would come up with a good recipe that would handle 21 years of aging. I told the idea to my husband and he thought it was a great idea - his only comment was to make sure I made one for Moira, too. :) Hers would definitely need to be a little sweeter than his, though - you should have heard her tonight. "Babies don't know how to talk yet. They have to be teached. So," turning to Hunter, "Baby, this is how you speak about your family . . ." She likes reading to him, too. :)

Someone please post that recipe!! :) I will add it to my list of meads to do (as opposed to the huge list of meads to FINISH *grins*).

06-20-2006, 07:49 AM
As requested....

1944 Sack Metheglin

(Zymergy, Vol. 29, No. 1, January/February 2006)

for 5 U.S. gallons (19 litres)

12 lb (5.5 kg) Honey
2 oz Fresh Fennel
2 oz Lemon balm, thyme and sage flower
2 oz Elder flowers, fresh
1 oz Bay leaf, tansy (fresh), parsley (fresh) and mint
0.5 oz Clove, cinnamon, and nutmeg
Mead, wine or champagne yeast
0.25 tsp yeast extract or other nutrient

Dissolve honey in enough water to make 5 gallons. Add hydrated yeast and ferment at about 70 F (21 C). Rack into a secondary when majority of fermentation has been completed and mead shows signs of clearing. Add herbs (remember to pronounce the 'H' since this is an English recipe :D) and spices to secondary. Age for three to six months. Bottle when fermentation has completely finished. Enjoy 61 years later.


Please go to the Recipe section to comment on this Mead http://www.gotmead.com/component/option,com_smf/Itemid,103/topic,4024.0

06-20-2006, 08:12 AM
Only 12 lbs. in 5 gallons ???
I guess it will be pretty dry...

06-20-2006, 03:30 PM
Rather than run into the chance that this thread will become a discussion about the 1944 Sack Metheglin, I will repost it in the Recipes section for people to comment on. After all, this topic is about Hunter.


Please go to the Recipe section to comment on this Mead http://www.gotmead.com/component/option,com_smf/Itemid,103/topic,4024.0 (ftp://http://www.gotmead.com/component/option,com_smf/Itemid,103/topic,4024.0)

David Baldwin
06-20-2006, 04:38 PM
A heartfelt congratulations from my family to you and yours!


06-20-2006, 06:05 PM
You can also find it here (http://www.gotmead.com/component/option,com_pccookbook/page,viewrecipe/cat_id,3/recipe_id,158/).

Just FYI, comments can be made on recipes in the recipe files on the site.....

Oh, and there are a number of recipes currently being added by Dmntd to the recipe files....

06-20-2006, 09:31 PM
Hunter was born exactly 29 years after my son was born (well, exactly only if he was born at 10:27 AM) .... CONGRATULATIONS!!!!!