In quarantines and self isolation, the itch to homebrew is fierce! So we did a no-contact pickup at the local home brew supply store and got some brewing stuff. This included getting the extra LME we needed to brew a beer with the other ingredients we had on hand. We used liquid malt extract, centennial hops, citra hops, lactose, and of course FRUITY PEBBLES. How’d it turn out? Check out…
We decided to take on r/mead‘s recent fad of making bread from mead/mead byproducts. We decided for part one of this mead bread series, we’d take on SWEET bread. This bread is steamed in a coffee can over the stove, and could likely be adapted for muffins as well! Also check out our mead sourdough video! What’s your favorite sweet bread recipe? Let us know in the comments:…
Fruit can be expensive. Exotic fruits even more so – gooseberries, dates, and elderberries can all set you back a pretty penny. Enter jam wine. It’s exactly as it sounds – wine made from jam. Use about four pounds of jam per gallon of water. Your gravity reading may be a little bit off from all the pectin in the jam, so don’t worry about getting too scientific with this…
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…
It’s that time of year. The freezer is full of fruit. You really did intend to start living that fruit smoothie life, but then… Starbucks and Poptarts got back in the way. So now you’ve got chunked mango, Thanksgiving cranberries, and carrots? Are those shredded carrots? You can’t eat it all. Freezer burn is just on the horizon. And the cell walls of all that fruit are completely obliterated so…
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…