Sunday, July 22, 2012

Mead Making

The merry mead. We just finished with the Mead Moon, according to some moon/indigenous cultures. I'm a bit late, but I started my raw honey mead and included herbal help like licorice root, ashwagandha, wild cherry bark and more. The bubbles are faithfully coming up through the air lock so, Houston, we are go. After six weeks or so, we'll transfer this mead into screw cap bottles to age for nine months or more.

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