Mead Journal: Whole Lotta rackin'

[matrix4b]

Ok, It has been way overdue to work on my mead.

Mead From the Darkside: Blackberry Black Tea Mead
Didn't do anything to this,  It's happily bulk aging.

Vanilla Haze- Vanilla Hazelnut MeadI racked this one.  Tasted it.  Tastes nice and earthy and a bit nutty.  I haven't backsweetened this yet but I will.  And oaking with Medium Toasted Oak.  Then

Comments

[eschercrow]

Ye gods, you've got a lot going on at once! I'm sort of jealous. Living on a tropical island makes getting supplies and climate control difficult, and moving every one or two years makes brewing mead mostly out of the question. Which is a shame, really, since Jamaican honey blows anything we get in the States right out of the water.

I expect that I'll be back to brewing beer, probably as early as next month if I can find a decent mail-order service. Otherwise, Anne has pointed me in the direction of some excellent rum-infusing resources. Really, who can say no to ginger-infused rum in oak barrels?

[matrix4b]

Yeah, Moving so much, sounds like beer or distilling would be the best for your situation. You could do a primary fermentation, then instead of letting it clear and aging for a mead, distill it. Makes travel easier, well except the distilling gear