The Dams of Poetry – Mead

People have been drinking fermented beverages since the dawn of civilization. At first, alcohol production may have been a coincidence. Over time, it became an art.

Mead is a beverage of fermented honey. This very drink was the founder of wine and beer. A purist could just proceed with the simplest recipe of honey, water and soap, but some people, like me, add some additional ingredients to boast the main ingredient.

My first introduction to mead was on my birthday. I created a medieval heat, each ingredient was carefully chosen to be historically accurate or at least more accurate as it may be. My friend bought along a pier made of a pier, also known for brewing teas, Ethiopian honey. It was a welcome signature of sweet and savory flavors of the various medieval dishes.

I bought a taste for meat in Denmark. I was attending a college, and two of our favorite jobs were singing and drinking. Local liquor store handled meat in a ceramic bottle. The label described two weeks, which seemed to be more pleased to enjoy the breast from corners. My friends and I started with little people who we called the "Viking Giggle Fest".

After school, I finished home again. I longed to hurt. I had been brewing for many years, but most of these attempts ended up in failure. This time I was determined to do something drinkable. My first batch was further reduced. I cook honey in water, allow to cool to room temperature, add yeast and place it in fermentation for two weeks. I wanted to try it, so after two weeks were up I decided to try it. It was not bad, but it was not wonderful either. It showed a sign of carbonitis, his bubbly gently gland my palate. The taste was a bit wet, but I was working on a doctrine and not a recipe.

The next time I brew I was ready. I went out and got the basic brewer. I used more honey this time and also decided to use some additives and cleaners like gelatin, lobster, lavender and rosemary. I used champagne yeast instead of bread yeast for a better taste. This brew did for two weeks, I elaborate it for two, put it on a bottle and let it cook for two months. The result was something wonderful and I gave my grandfather a taste. He had been a greedy amateur vintner, so he knew something or two about how wine should taste. Tears came to his eye, and I could say he was proud of my success.

Further information can be found on these pages: / mead / mead.html

Source by Paul Rinehart

Leave a Reply

Your email address will not be published. Required fields are marked *