Drove through the rain…

…which was not fun; but we’re back. It was a good time; I actually had more than one drink! Turns out that my uncle-in-law makes mead now. Good mead. And when I say ‘good’ it’s by my standards, which are very, very high. Certainly good enough to win SCA contests — which are likewise very, very high*.

I figure we’ll get back to the swing of things tomorrow.

Moe Lane

*My wife feels that mead-making might be something that I should do. I must admit, it’s a hobby that one can pursue without rushing about.


  • jeboyle says:

    My complements to your Uncle-in-Law; from what I understand, making good mead seems to require an almost mystical combination of science and art.

    Glad you and your family made it home safe, this is always a bad weekend to travel in my area (Phila).

  • Patrick Thomas says:

    Haven’t tried mead, but I’ve been brewing beer for 2 years now. entered my first pro-am competition and took 3rd out of 60 entrants. It was a smoky porter with chipotle. Very nice and drinkable.

  • nicklevi86 says:

    I have tried brewing mead. The process is deceptively simple compared to beer yet, as Mr Jeboyle notes, mind-boglingly delicate in it’s accomplishment.
    I heartily encourage this plan and wish you the best of luck with it.

  • Luke says:

    I’d recommend making beer over making mead.
    Commercially-processed honey in the U.S. is often (read: almost always) heavily adulterated. Unless you know someone who owns an apiary and is willing to sell you raw, unpasteurized honey, your results will *not* be what you’re hoping for.
    I haven’t done it in awhile (and my copy is a couple of editions old), but can highly recommend Charlie Papazians’s The Complete Joy of Homebrewing.
    It covers mead as well as beer.
    😉 My unsolicited advice is that hops are best used in moderation, and that crystal malt is some of the best stuff ever conceived.

RSS feed for comments on this post.

Site by Neil Stevens | Theme by