I’ve been making mead pretty consistently for 4-5 years now. Super fun.

I’ve got a (planned) quick turnaround strawberry mead currently fermenting that I plan to filter, back sweeten, and add some lemon flavor in to have a strawberry lemonade mead on tap for the summer.

Otherwise I’ve got probably around 25 gallons aging in the basement, including some weird stuff like tomato mead, lambic mead, and sea water mead.

Mead was my gateway drug into home brewing. About two months ago I paid $15 for a learn to make mead class a friend held, and came back with a one gallon carboy of must (4 lbs of honey) into which I tossed some homegrown haskaps and then pitched my yeast.

Before I even racked that off into secondary, I had a 3 gallon carboy holding a melomel made with local wild blueberries. It’s taking a slower fermentation path, but when I tasted it at 1.055 SG it was all good.

Since then I’ve made ginger beer (just bottled) and 3 gallons of cider that’s ready to be racked off, as well as several batches of kombucha.

For those of you who have trouble writing things down, if you have an Android iPhone I recommend trying out the Mead Mate app. Free, no ads, just focused on helping you track all the important data and data points. Helps my scattered mind!

Slightly hijacking this to say that if anybody feels like writing a post about mead making along the lines of the beer one, it would help populate that sidebar there yonder.

I bought a bunch of local honey and made some mead, and it was one of the nicest things I’ve ever brewed. Quite alcoholic, and tasted like flowers.

I just started mead brewing about 6ish months ago it seemed easier than brewing beer and wine just didn’t have the same appeal. Plus I just really needed a non-tech hobby. 😅

So far LOVING it! My brews have been fermenting super quick (usually about a week but sometimes 2) and have been more than drinkable after a month. :)