The Engineer has been crowned Mead Supervisor of the OH Honey Apiary, and today he declared it a good use of our beekeeping downtime to rack (bottle) our latest batch of mead. We made it in September 2021 and it’s clarified nicely as you can see from the back row bottles. I can also vouch for its flavor — pleasantly gingery, without being too strong.
Actually, I don’t think there’s such a thing as too much ginger and would be happy with more fire, but others disagree. 😉
I can’t describe why I like sipping mead so much. I think it’s because the alcohol level (usually 16.8%) is neither high, nor low, and I always feel quite mellow after a small glass. It probably also has something to do with the fact that it’s 100% natural — basically honey, water, and yeast, along with whatever flavor we decide to use. In this case it was freshly grated ginger.
We have yet to decide on a flavor for the next batch, although The Engineer does have a growler on the go with hops and orange zest. Our backstock includes bottles of Cessna (just plane mead), Coffee Bee-n, Hot Mama, Cherry Baby, and Raspberries. And we’ve finished or shared all the bottles of Sourpuss (grapefruit).
Maybe we’ll try a cyser in the fall when the local cider comes in, but the Mead Supervisor wants to get another batch going before then.
What flavor should we try? It’s way too early for our raspberries to fruit (or even blossom). Maybe a strawberry basil in June? Or vanilla bean sooner? I keep finding recipes for vanilla bean and chamomile, but who has chamomile flowers at the ready? Not us, that’s for sure. I wonder if chamomile tea would work.
I kind of wish we’d added a vanilla bean to at least some of the Coffee Bee-n, but I guess we’ll save that for another time.
Hmmm … worth thinking about!
I also made a loaf of sourdough bread, but won’t share a picture of that because I cut into it immediately. It no longer looks pretty, but it tasted delicious slathered with butter!