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
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