Lingonberries grow wild around here and in Canada too, I think. I dind't get more than a couple handfuls this year, though. It seems all the places I went had already been visited by either bears or other more experienced berry pickers. Next year I'll be prepared, though!
Here's my upcoming brews that will keep me occupied for quite some time:
5 - 1gal traditional batches in my empty ABC cider jugs. this is mainly a honey experiment, 4 of the batches will use different locally produced raw, unfiltered near organic wildflower or clover honeys and 1 batch using Silverbow honey from Costco to see exactly if and how the quality of a honey affects the quality of a mead.
Sometime soon I'll start a Christmas spiced mead to be ready for celebrations, libations, and gifts and salutations for the holidays next year.
An extra strong tart cherry mel, heavily oaked and slightly flavored with bourbon.
Thanks to some recent networking with local beekeepers and commercial meadmakers, I've gotten ahold of some pretty cool honeys. One I'll use to make a traditional batch with Tulip Poplar honey.
Also a sourwood traditional.
and a black currant mel using Tupelo honey! (whew!)
I also really wanted to do a lager this winter, but I am starting to realize that my stove just isnt adequate for wort boiling, too cold for outside brewing, so unless I get a surprise visit from Santa, I may have to hold off on that goal until next winter. Besides, all my carboys will be full of mead! :cheers:
PS- Wolfie, do you have Charlie Papazian's book? He's got a recipe for Barshack Gingermead in there that is pretty much spot on what you are wishing for. I made some this year and pretty good for a quick, sparkling mead.
