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Miriam
03-07-2005, 03:31 PM
Saying hello and by way of introduction...I've been making meads for a couple of years, but still consider myself a newbie. So far the production has been: lavender and rosemary metheglin, a plain mead with hops, the Hangover Cyser recipe, Joe's Ancient Orange Melomel, a cherry melomel, a Lapsong Souchong experimental metheglin, a citrus blossom metheglin, a maple/vanilla metheglin, and (I know you're going to like this) a prune melomel scented with cloves. Upcoming are a melomel based on dried apricots and since strawberries are in season now, both a strawberry wine and a melomel. All of those are in one-gallon carboys; I'm just beginning to feel confident with bigger quantities, but the 2-gallon carboys are busy with wines right now.

I don't expect to contribute much wisdom till I become wiser myself, but have some experience making Tej under the guidance of an Ethiopian friend and will be sharing that soon.

All the best,

Miriam

CosmicCharlie
03-07-2005, 04:20 PM
I don't expect to contribute much wisdom till I become wiser myself, but have some experience making Tej under the guidance of an Ethiopian friend and will be sharing that soon.

Welcome - and feel free to ask questions. I learn a lot from the questions other people post. And please do share the Tej recipe!

Dan McFeeley
03-07-2005, 05:44 PM
Welcome - and feel free to ask questions. I learn a lot from the questions other people post. And please do share the Tej recipe!

Likewise -- a public welcome to the boards!

I should add that Miriam has more than just a recipe to share, she also has a lot of good info on traditional methods in making Tej.

We've had some good back channel conversations on mead and Judaism, and Miriam has been very helpful in adding corrective background to info I've posted from Roger Morse's writings in the past. I have a much better understanding of Judaism and mead, thanks to Miriam.

Oskaar
03-07-2005, 05:58 PM
Great to have you posting and sharing Miriam!

Cheers,

Oskaar

jab
03-07-2005, 08:19 PM
Welcome aboard! Looking forward to the Tej info.

Miriam
03-08-2005, 01:11 AM
Thank you all for your warm welcome. I've been a guest lurker here for a long time, and now look forward to being part of the GotMead community. The Tej article will hopefully be appearing soon; my computer and Vicky's have apparently had a misunderstanding but will be exchanging that electronic handshake over the next few days.

And to Vicky, an accolade for this awesome site and forum.

Miriam

Oskaar
03-08-2005, 03:09 AM
Interesting tag line Miriam,

That which does not kill, fattens! LOL

Nice avatar. I'm not familiar with that particular work, but it sure reminds me of a Gaugin, Renoir, Manet, Cezanne, etc.

Cheers,

Oskaar

Miriam
03-08-2005, 04:07 AM
Oskaar, it is a Toulouse Lautrec entitled "Hangover". I thought it funny to put that tag under the picture (as I am one of those always fighting the Battle of the Bulge).

That was a good translation: I couldn't think of one that wouldn't be too wordy.

Miriam

Jmattioli
03-08-2005, 11:25 AM
Greetings Miriam,
Thanks for your emails and keep us posted of your mead observations and experience. That's how we all learn. If I had to rely on just my own experience I would be reinventing the wheel. lol
Welcome, Joe

Geoffrey Johnson
04-06-2005, 04:57 PM
So far the production has been: lavender and rosemary metheglin...

Miriam, I was curious whether or not you would like to post the recipe you used? I was thinking about trying a rosemary metheglin, seeing as how I finally got a rosemary bush to last the winter, and was curious how you went about creating yours, and how it turned out.

Thanks ahead of time!

Geoffrey

Miriam
04-06-2005, 10:03 PM
Goeffrey,

I'll put the recipe in the Recipe section.

See you there!

Miriam