This Christmas Mead is traditional, rich, smooth honey mead blended with festive spices. The classic Christmas mead includes spice notes of cinnamon, nutmeg, cloves and cardamom sitting on top of lemon, orange zest and, of course, honey - courtesy of the mead. We hope you enjoy our delicious range of English Heritage Wines and Mead. Carefully selected they represent the very best of the fruits and flowers found in the English Countryside.

Is there a specific type of glass that you should drink mead from? Well, the suggestion is often to enjoy cold mead from a clear, stemmed wine glass (one for white wine or port) and hot mead in a whisky glass. However, if you want to channel your inner Viking and drain your mead from a drinking horn, we won’t stop you! What Is the Suggested Serving of Mead?

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! We have been perfecting our fantastic meads for over 15 years and often experiment with new and bold flavours to push the boundaries of what is possible with mead. Calculate must nitrogen requirements per TOSNA Calculator. Then plug the Fermaid O needed into the Advanced SNA Calculator to find the amount needed for Dap, Fermaid K & O. The flavours of the mead can and often will develop with every sip, and you will notice this most after swallowing and exhaling – known as the ‘tail’. The more sips you take, the more the flavours and sensations will develop. This recipe recommends using finings eight weeks before bottling to clarify your mead. Just boil finings with water and add the boiling water to the fermenter. Now that we’ve discussed a few of the best meads that replace merry with berry, we can talk about the other meads that fit the holiday season. Let’s not forget the more classic favor if the berries aren’t your style, nothing wrong with enjoying something a bit more traditional. Spiced Honey Mead

Temperature Control — Controlling your temperature will produce more pleasing meads when using most wine yeasts, and in many cases it will also reduce the aging time that has historically been needed to mellow out fermentation aromas and flavors. I typically ferment meads at 64 °F (18 °C). You should use a temperature in the low end of the range that your chosen yeast will support. With his meadery opening earlier this year, Samuel Boulton, Managing Director at The Vanguard in Birmingham, has seen mead taking off with a younger generation: When major foaming stops (typically, after a few days), add some water and leave it for two months and a few days until it clears and the oranges sink to the bottom of the jug. I typically warn against the usage of DAP on its own or in nutrient blends past 50% of a ferment. This is because DAP is like candy for yeast and after 50% of the ferment we don’t want the spikes in metabolism it can provide. We want a smoother fermentation moving toward completion. Yeast hulls can be used for additional organic nitrogen for sluggish or intentionally lengthy fermentations. Dosages of 1 to 2 grams per gallon (4 L) of yeast hulls provide small amounts of nutrients. Yeast hulls, if not metabolized before the fermentation is complete, can leave behind an earthy or “cheesy” aroma, reminding us that more is not better and intervening past a logical point may be worse.In the simplest of terms, mead is essentially a honey wine. It is honey and water that is fermented with yeast and can also be flavoured with a range of fruits, hops, or spices and comes in both still and sparkling form. 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: Is there a certain type of glass that you should drink mead from? Well, the suggestion is often to enjoy cold mead from a clear, stemmed wine glass (one for white wine or port) and hot mead in a whisky glass. However, if you wanted to channel your inner Viking and drain your mead from a drinking horn, we won’t stop you!

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. Mead is extremely versatile and has an untold number of subcategories, including Cyser, which is mead mixed with cider. An extensive list of other varieties of mead can be found here.

Details

Add 1/2 tsp K2CO3. One time addition. Increased the amount to compensate for the acidity of the fruit juice. Mead has a treasure trove of contextually specific words that typically describe a specific style of mead. In this case, I’ll Have The Pie is a melomel, which means a fruit mead, but it is also technically a cyser, a fruit mead made from apple and honey, as well as a metheglin, a spiced/herbed mead, because of the addition of spices. This makes this particular mead a hybrid of both fruited and spiced meads, a very common intersection in mead! Help Father Christmas’s team of North Pole folk to collect enough magic for Christmas in our brand new walk through!