A lot of people have recently discovered mead – but it’s been around since ancient times (and before!). To help answer the question “what is mead?” we made this concise video about the “honey wine” that you can share with friends and family. If you enjoy this video consider subscribing to the Doin’ the Most YouTube channel! If you came here because you are a beginner brewer yourself, you might…
Have you ever heard of an oyster stout? How about an oyster stout mead? This brewing style appeared about a hundred years ago and has flowed in and out of favor ever since. Similar shellfish and fish bladder additions extend back through history. Rich, chocolatey malt and caramel flavors compliment the iodine brine of the oysters. For this recipe, we went down to the Asian supermarket, got some oysters, and…
That’s right. We’re making juniper mead. This carbonated session mead will be ready to drink in just a couple of months – though you may need to cold crash it or add fining agents to get it clearer faster. Or just give it time! Learn more about why I believe in bulk aging here. The idea for this brew was born out of the desire to brew something inexpensive, crisp,…
We concocted this recipe largely on-the-fly. For years, BC knew he wanted to brew a strong, fruit-forward blueberry wine. But when the idea of a floral and creamy mead entered his mind, this recipe came together. And thus, a blueberry melomel was crafted. The recipe begins with cold-soaking the blueberries with pectic enzyme to break down their cell walls and release more color and tannin into the must. Then we fermented…