Hello everyone!
I'd like to start by telling you all about my first taste of Mead. About 10 years ago I was working for a lady who, with her boyfriend, were former SCAers. They did some mead making while they were with the Jommes Vikings ( I think that was the name). As the story goes they drifted away from the SCA about 17 years prior to my working for them. Well to shorten this story up, I was lucky enough to marry the women of my dreams 6 years ago on July 6th. As a wedding gift my boss and her boyfriend presented my with a gift. A dusty, plain, green bottle. They said the found it in there basement as they were cleaning out an old unused corner to make room for an office. He said to the best of his recollection, the green bottle meant it was from a batch of his "Sack" meads. He also believed that the last time he ran a batch of that was 5 or so years after leaving the SCA. So by his fuzzy memory of days gone by he thought the bottle was between 15 and 20 years old. Just lying in his basement aging and forgotten. We reverently uncorked it and sampled. It was glorious. My limited vocabulary cannot express my delight at the tastes and smells that came from that first and none too few glasses to follow. That is what hooked me. I said there and then, one day I would make my own batch of bottled ambrosia.
So here we are today, the kids are all growing up and moving on to their own lives and I find myself with a little more free time. The plan is to fill it with paintball, fishing and trying my hand at making Mead.
I'm here to get educated on the art of mead making. My cousin has been making wine for about 5 years now and we've kicked around the idea of trying mead. So I've decided to do a little research by coming here and reading up on the NewBee Guide and then giving it a go.
I'll post up some (hopefully informed) questions, once I've absorbed some of this deluge of info.;D
I'd like to start by telling you all about my first taste of Mead. About 10 years ago I was working for a lady who, with her boyfriend, were former SCAers. They did some mead making while they were with the Jommes Vikings ( I think that was the name). As the story goes they drifted away from the SCA about 17 years prior to my working for them. Well to shorten this story up, I was lucky enough to marry the women of my dreams 6 years ago on July 6th. As a wedding gift my boss and her boyfriend presented my with a gift. A dusty, plain, green bottle. They said the found it in there basement as they were cleaning out an old unused corner to make room for an office. He said to the best of his recollection, the green bottle meant it was from a batch of his "Sack" meads. He also believed that the last time he ran a batch of that was 5 or so years after leaving the SCA. So by his fuzzy memory of days gone by he thought the bottle was between 15 and 20 years old. Just lying in his basement aging and forgotten. We reverently uncorked it and sampled. It was glorious. My limited vocabulary cannot express my delight at the tastes and smells that came from that first and none too few glasses to follow. That is what hooked me. I said there and then, one day I would make my own batch of bottled ambrosia.
So here we are today, the kids are all growing up and moving on to their own lives and I find myself with a little more free time. The plan is to fill it with paintball, fishing and trying my hand at making Mead.
I'm here to get educated on the art of mead making. My cousin has been making wine for about 5 years now and we've kicked around the idea of trying mead. So I've decided to do a little research by coming here and reading up on the NewBee Guide and then giving it a go.
I'll post up some (hopefully informed) questions, once I've absorbed some of this deluge of info.;D
