Due to the overwhelming popularity of our Pirate Pancake Syrup we decided to make some more mead this weekend. I hate to admit it but I think PPS was probably the best thing we’ve made so far, that was some good mead. It was also very “Limited Edition” since we only made 1 gallon. So we’re hoarding it like crazy, we gotta stretch these few bottles out at least 4 months until the next batch is done. I’m not making any promises that’s going to happen.
We also decided to whip up a 1 gallon batch of Acerglyn, a honey-maple mead. We don’t know what the hell we’re doing here, but that’s never stopped us before, so we used 44 oz of honey, 12 oz of Maple sizzurp and a vanilla bean and pitched some wine yeast on it. Further reading on the subject of mead making shows a lot of people add some acid blend to their meads to help balance the mead and give it crispness or tannins to increase body. I’m going to leave this one as is and see what we get out of it.
Don’t worry though, we haven’t abandoned beer! We also brewed a batch of a top secret pale ale we’re calling Codename: Ohio, we’ll share more info on that one later. Our fresh hop Simcoe IPA is coming along nicely as well and I just added 4 oz of hops to the carboy to dry hop for 5 days. That bad boy will go in bottles or a keg this weekend. MMmmm… hops.
- The drink of kings makes a comeback (bbc.co.uk)
- The Art and History of Mead (teneculture.wordpress.com)
- Beekeepers, vintners rediscover nectar of the gods (sacbee.com)