Consul
Senior Cook
Sorry I haven't been around for so long. It's been a busy summer.
So now I'm making mead. What is mead? Basically, it's like wine, only made with honey instead of grapes. As a result, you get all sorts of opportunities to add flavors and spices.
Last Monday, I started a one-gallon batch of a recipe called Joe's Ancient Orange, which can be found here. Only one gallon, yes, because I'm experimenting, and in the end, I'd rather have lots of batches of different recipes going than bigger batches of just a few recipes.
The Ancient Orange also breaks a few rules: it uses bread yeast, requires no racking (transferring from one container to another to help fermentation and to clear the liquid up), and it usually done in about two months to be drank young. Who would've thought it?
I'm really interested in the use of mead and mead vinegars as ingredients in cooking, so this is quite an exciting experiment for me.
Just thought you all might be interested.
So now I'm making mead. What is mead? Basically, it's like wine, only made with honey instead of grapes. As a result, you get all sorts of opportunities to add flavors and spices.
Last Monday, I started a one-gallon batch of a recipe called Joe's Ancient Orange, which can be found here. Only one gallon, yes, because I'm experimenting, and in the end, I'd rather have lots of batches of different recipes going than bigger batches of just a few recipes.
The Ancient Orange also breaks a few rules: it uses bread yeast, requires no racking (transferring from one container to another to help fermentation and to clear the liquid up), and it usually done in about two months to be drank young. Who would've thought it?
I'm really interested in the use of mead and mead vinegars as ingredients in cooking, so this is quite an exciting experiment for me.
Just thought you all might be interested.