Although I always use honey, I do make "Country Meads" based on my Basic Mead. Thus far this season, I have Dandelion, Red Clover & Honeysuckle started. The Dandelion shows to be through fermentation, the Red Clover and Honeysuckle are slowing.
My usual procedure is to use my basic recipe and then add the renderings of whatever blooms I choose. It adds variety and puts a little more nature into the natural.
I have little doubt Dandelion showed up in Meads, many, many years ago. I suspect the adding of rendered yellow pedals to the must is nearly as ancient as fermented honey-water.
My usual procedure is to use my basic recipe and then add the renderings of whatever blooms I choose. It adds variety and puts a little more nature into the natural.
I have little doubt Dandelion showed up in Meads, many, many years ago. I suspect the adding of rendered yellow pedals to the must is nearly as ancient as fermented honey-water.