(no subject)
For my birthday I celebrated with a couple of my friends at my apartment over quite a bit of mead. It was loads of fun just watching star-wars and trying to quote every line before the flickering telly could recite it for us.
Summary of meads:
750ml Wine bottle "Five point mead"
when my mom first made this stuff, it was absolutely amazing. I don't anyone anticipated that it could get better, but it did. After being left alone for two years or so from when we made christmas gifts the syrupy thick apple barley mead was able to clear up and free the carbonation. The result was a sweet champaign-like wine with a hardy barley after taste that cleansed the pallet. The consistency was smooth and the carbonation was almost professional. All in all this Bottle was the best choice to open up for my eighteenth birthday.
750ml Huckleberry Mead (camas prairie winery)
Always a hit, these guys (wsu alumni) are a huge inspiration for me in pursuing Viticulture and enology. This particular bottle was golden in color with an overpowering huckleberry scent. One word for this experience, "decadent". I highly suggest it.
750ml wine bottle of chocolate mead
Okay this sounds like a good idea right? what could be better than an alcoholic hot chocolate? Well maybe I made it wrong, prayed to the wrong deities, who knows, but it came out horrible. One year ago when I originally brewed it, it smelled like rotten eggs but tasted like raw dark bitter chocolate. In absolute dismay I tasted a cup of it and found the chocolate mead to be incredible potent. It's just really hard to get over the smell and after taste. One year of sitting in a cold dusty basement with the five point masterpiece didn't help it at all, never the less me and my two companions trouped through the whole bottle.
One Gallon Oat Mead (sweetened)
this stuff was alright I guess. It just seems like it wasn't as god as I used to make it or something, maybe it's always been this sour. It had this weird sour burning after taste. But basically it got the taste of things to kind of go away...
One Gallon Rice Mead
this was terrible, and yet alcoholic enough for government work. I felt so much like a convict drinking something rotten, or like a redneck having a good time. This stuff was a terrible idea. For now I'm guessing that it had to do with having sat out unplugged for two days before air-locking it, but it could have also been the wrong kind of rice. I used pearl rice which is normally used for sushi, in other-wards to starchy for the right kind of yeasts to feed well on it.
Summary of meads:
750ml Wine bottle "Five point mead"
when my mom first made this stuff, it was absolutely amazing. I don't anyone anticipated that it could get better, but it did. After being left alone for two years or so from when we made christmas gifts the syrupy thick apple barley mead was able to clear up and free the carbonation. The result was a sweet champaign-like wine with a hardy barley after taste that cleansed the pallet. The consistency was smooth and the carbonation was almost professional. All in all this Bottle was the best choice to open up for my eighteenth birthday.
750ml Huckleberry Mead (camas prairie winery)
Always a hit, these guys (wsu alumni) are a huge inspiration for me in pursuing Viticulture and enology. This particular bottle was golden in color with an overpowering huckleberry scent. One word for this experience, "decadent". I highly suggest it.
750ml wine bottle of chocolate mead
Okay this sounds like a good idea right? what could be better than an alcoholic hot chocolate? Well maybe I made it wrong, prayed to the wrong deities, who knows, but it came out horrible. One year ago when I originally brewed it, it smelled like rotten eggs but tasted like raw dark bitter chocolate. In absolute dismay I tasted a cup of it and found the chocolate mead to be incredible potent. It's just really hard to get over the smell and after taste. One year of sitting in a cold dusty basement with the five point masterpiece didn't help it at all, never the less me and my two companions trouped through the whole bottle.
One Gallon Oat Mead (sweetened)
this stuff was alright I guess. It just seems like it wasn't as god as I used to make it or something, maybe it's always been this sour. It had this weird sour burning after taste. But basically it got the taste of things to kind of go away...
One Gallon Rice Mead
this was terrible, and yet alcoholic enough for government work. I felt so much like a convict drinking something rotten, or like a redneck having a good time. This stuff was a terrible idea. For now I'm guessing that it had to do with having sat out unplugged for two days before air-locking it, but it could have also been the wrong kind of rice. I used pearl rice which is normally used for sushi, in other-wards to starchy for the right kind of yeasts to feed well on it.