Tuesday, March 25, 2008


My first bottle of aged mead finally got uncorked - and it was worth the work & wait.

Made from "Mountain Gold Wildflower Honey" purchased in Dahlonega, and fermented with "White Labs Sweet Mead Yeast WLP720", I mixed 1 part honey with 3 parts boiling water, cooled, then add yeast, pour in glass jug with airlock (gasses escape, nothing gets in), let sit at room temperature for a month, then rack to wine bottles (siphon off clear fluids from settled sediments), cork, and let sit. Total cost was somewhere around $2/bottle.

First bottle sat 6 months. Opened and served a the first meeting of the Grove Park Wine Club, it went over surprisingly well. The clear, slightly golden liquid had a pleasant, slightly sweet taste with a mild bite. Certainly worth the effort, which was wasn't much considering the very simple recipe - it was just a matter of spending a little time actually doing it.

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