In keeping with my interest in developing sustainable living and self-sufficiency, I recently decided to take up brewing. And what better way for a beekeeper to get started in brewing than to make a batch of mead (honey wine)?
Here is a picture of my first batch in the final stages of 'settling'. I have been allowing the fermented product to sit for a few weeks, to let the spent yeast and other sediment slowly settle to the bottom of the bottle.
I have already "racked" this batch a couple of times, by siphoning most of the mead into a fresh bottle, while leaving most of the sediment in the previous bottle. So the mead you see here is actually pretty clear and almost ready to bottle.
I will bottle this batch in a few days. Then it will go into a closet for another six months or a year to age and mellow. It is actually drinkable now, but tastes a bit "raw." A vintner must have patience to get a good product.
By next weekend, I plan to have this batch of mead decanted into bottles. Then, the next experiment will be to brew an organic dark stout beer.
I will provide details as that project develops.