Jack Ratt Lyme Bay Christmas Mead, 75 cl

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Mead can be enjoyed either hot or cold, so the serving temperature will depend on how you want to enjoy your beverage. Cold Here, we have looked at how to enjoy mead, from serving size suggestions to drinking temperature, and even the glassware you are best to enjoy it from! What is Mead? The key spices for making your mulled mead according to the traditional recipe are ginger (from the root, not powdered), cloves, and cinnamon. The three of these working together create a flavour which has bewitched people for centuries, and are widely believed to help with a wide array of ailments. While these are the definitive ‘holy trinity’ of mulling spices, it’s not uncommon to see others thrown in the mix, such as nutmeg, star anise, allspice and cardamom – all of which bring that characteristic warmth and sweetness to the drink. Fruity Additions But in a similar way to wine, there is a process you can follow to really explore the depths of your mead, which we have outlined below: Look My typical meadmaking process would be to use the yeast rehydration agent to prep the yeast before pitching, and then a staggered nutrient addition regimen (with degassing) to feed the ferment for the first few days. Depending on the time of year and temperature in my house, I may or may not choose to place the fermenter in a 64 °F (18 °C) temperature-controlled space. Once the fermentation is complete I always use both potassium sulfite and potassium sorbate as stabilization additives, whether I filter the mead or not. All of these additions are based on volume and there are a number of choices for the types and sources of nutrients that can be used. Additional tips and resources on the meadmaking process are included in the “Notes of the Meadmaking Process” sidebar at the end of this article.

With this recipe we’ve got another hybrid melomel/metheglin, using both the fruit and spice to blend into the final result. WHEAT flour, calcium carbonate, iron, niacin, thiamin) sugar, vegetable oils (palm & rapeseed), partially inverted refiners syrup, ginger, spice, raising agent, sodium hydrogen carbonate, SOYA Flour. May contain traces of EGG and NUTS. Add all ingredients to a short glass with ice and stir until sugar is dissolved, adding more sugar to taste if needed. Garnish with some orange zest. This is lighter in colour than the Lyme Bay Traditional Mead also sold by Lyme Bay Winery. There are hints of orange hues in an otherwise golden drink. There is a noteworthy viscosity (and legs!) despite the lower alcohol at10%. Nose I’ve produced a few more versions since that first batch—all interesting, all drinkable–and the mulling spices I currently have on hand in the pantry seemed to demand that a Christmas mead be made. I bottled it on the early side (eight days) so it’s retained its honey sweetness, with distinct cinnamon and orange notes. I think it’s going to make for a lovely glass to raise around the tree next week.

Chokecherry Honey Mead

Meanwhile, bring the water in the sauce pan to a boil and simmer the tea for 10 minutes, covered with a lid. Remove pan from heat and allow to cool. Open the spring water and pour off 4 cups of the contents and discard. Pour out an additional 3 cups and place in a sauce pan. Recap the water jug. Fill the glass jug up to three inches from the top with cold water. The extra space will provide room for some foam. Often referred to as the “Nectar of the Gods”, the golden drink has enjoyed a resurgence in recent years, with the demand from people eager to buy mead reaching new heights, which has certainly kept us busy! We have been perfecting our fantastic meads for over 15 years now, and often experiment with new and bold flavours to push the boundaries of what is possible with mead. Help Father Christmas’s team of North Pole folk to collect enough magic for Christmas in our brand new walk through!

At this point you’ve probably got all kinds of ideas swirling around in your head for holiday-themed meads. While they also drink well out of season, something about timing them when the flavors are at the front of people’s minds really makes them sing! Here, we have looked at how to enjoy mead, from serving size suggestions to drinking temperature, and even the glassware you are best to enjoy it from! I brewed that batch and was hooked. Unlike the strawberry wine that I had made earlier in the summer, this was relatively little investment for a nice return–an effervescent fermented drink that was light and sweet and endlessly variable, depending on the type of honey and tea you used to spice it up. It wasn’t complex, it wasn’t refined, but it sure was tasty. Allow to carbonate 1-2 weeks until slightly carbonated. Enjoy chilled during the holiday in November and December! Pour a small amount of mead into a glass and swill around the glass, where you should notice that it leaves behind a coating on the side of the glass. SmellThis recipe will yield one gallon of delicious and healthy spiced mead that you can enjoy every day. Ingredients

Put a hose with a filter on one end into the clear part and siphon off your first home-brewed spiced mead. To continue your spiced mead explorations here’s another unique recipe worth trying. Infused with vodka and added with chocolate, this recipe offers three gallons of intense flavors to stimulate the palate. Ingredients A Embark on a Magic Making Mission. Enjoy festive activities, meet our friendly animals, and indulge in delicious treats this Christmas at Mead Open Farm. Book now for a memorable festive day out! As dedicated lovers of all things mead-related, we look forward to the chillier end of the year for this very reason; it gives us the perfect opportunity to spend the evenings huddled before an open fire, and toasting the winter nights with a cupful of mulled mead – what could be better? While mead-drinking on the whole has become less and less common throughout the past few centuries, mulled mead is still very much enjoyed in a couple of places to this day as a traditional celebratory drink. Various parts of Sweden and Norway still enjoy warmed, spiced mead at Yule (or Christmas time), and no May Day celebration in Finland would be complete with a cup or two of this most special of drinks.Mead can be enjoyed either hot or cold, so the serving temperature will depend on which way you are looking to enjoy your beverage. Archaeological evidence puts mead as being one of the oldest alcoholic drinks in the world after traces of the honey-based drink were found in China over 9,000 years ago. This means mead has been enjoyed by some of history’s ancient civilisations, from the ancient Greeks to Norse marauders.