Sorry I haven't been as active lately. Working on a few things to show some updates.

In the meantime I was able to try my Blaand mead which is currently just aging. The cinnamon adds a nice flavor. I definitely think people will enjoy it.

Just an update on my Blaand.

It's sitting around 14% ABV. I added the cinnamon about two weeks ago and will let it sit for another month or so before I move on to the stabilization and clearing process. Then I'll let it bulk age and add the gold flakes when I go to bottle it.

I have been working on developing a Mead 101 class. I plan to cover the history of mead, terms every mead maker should know, types of equipment, and processes I use to make products.

Leave a comment with your best toast.

Here's an example:

"To the ones that we miss, to the ones we held dear, tomorrow won't come for them, so let's remember them with a beer"

Thor spake:
33. "Answer me, Alvis! | thou knowest all,
Dwarf, of the doom of men:
What call they the ale, | that is quaffed of men,
In each and every world?"

Alvis spake:
34. "Ale among men, | Beer the gods among,
In the world of the Wanes The Foaming;
Bright Draught with giants, | Mead with dwellers in hell,
The Feast-Draught with Suttung's sons."

Alvíssmál

My 3 newest batches of mead are done and bottled!

From left to right:

Blackberry vanilla

White peach and raspberry

Orange apple peach and allspice

When to add bentonite?

Bentonite 101: Clarification and Heat/Protein Stabilization - Scott Labs https://scottlab.com/bentonite-clarification-heat-protein-stabilization

Scott Labs

Scott Labs | Bentonite 101: Clarification and Heat/Protein…

When the lattice structure opens it exposes the exchangeable sodium or calcium ions, ultimately giving bentonite an overall negative charge. The method used for rehydrating bentonite is crucial to the lattice structure remaining open and the sodium and calcium…

Happy New Year! May this year bless us all!

Came out sweet but with great flavor.

Let's see your meads!