Saturday, May 3, 2008

Mead: a bubbly first batch

After the first bottle, I found I had overlooked what was really the first bottle! Made with common honey from Sam's Club, and fermented using Lalvin EC-1118 yeast, the result was shared with visitors in a progressive dinner. Rather bubbly, the cork needed almost no assistance in opening, and the result was more champagne-like than akin to a sweet white wine. Those partaking seemed to rather like it, being bold & peppy.

Today I opened another bottle made the same but fermented longer (6 months). Fortunately the opening had been wrapped, as when unwrapped the cork popped on its own (to the surprise of guests). Still a bit yeasty, samplers liked the bold bubbly taste. This was sampled alongside a professionally produced mead, very clear and likable and flat. Obviously the home brew requires considerably longer fermentation time, and filtration would be wise. Remaining bottles must be stored so they won't make a mess if the cork (or, moreso, glass) blows.

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