P
Pawn
Guest
Guest
Hi everyone,
Great forum, I have been lurking for quite some time, I am a home brewer, my wife and I have only tasted one mead (Chouchen by Warenghem), we liked it but maybe a bit sweeter than need be, what category would this mead fit? sweet or semi-sweet?
I have been reading "the complete meadmaker" and I plan to ferment 4, 5 gal batches of mead, one each of cyser, sweet, medium sweet, and dry.
As I am new to this I would appreciate your input, there are a lot of recipes floating around and maybe you folks can point me towards some fairly basic recipes and links to any info that you believe would help me get these first batches going.
The Honey I am going to use is strawberry blossom from our family farm (raw un-pasteurized), I don't seem to be able to find any info on this particular honey.
I was also considering aging the mead in cornies after it clears, any input?
Any help will be greatly appreciated...John
Thanks Oskaar for recommending this forum and the book "The complete meadmaker"
Great forum, I have been lurking for quite some time, I am a home brewer, my wife and I have only tasted one mead (Chouchen by Warenghem), we liked it but maybe a bit sweeter than need be, what category would this mead fit? sweet or semi-sweet?
I have been reading "the complete meadmaker" and I plan to ferment 4, 5 gal batches of mead, one each of cyser, sweet, medium sweet, and dry.
As I am new to this I would appreciate your input, there are a lot of recipes floating around and maybe you folks can point me towards some fairly basic recipes and links to any info that you believe would help me get these first batches going.
The Honey I am going to use is strawberry blossom from our family farm (raw un-pasteurized), I don't seem to be able to find any info on this particular honey.
I was also considering aging the mead in cornies after it clears, any input?
Any help will be greatly appreciated...John
Thanks Oskaar for recommending this forum and the book "The complete meadmaker"