This was one of my experimental brews so it’s a micro-batch. It will not be repeated, but I may use it as inspiration to make something less complicated. I considered calling this the kitchen sink brew

Full list of ingredients in order of addition:

• 342g quick oats
• 7g powdered cinnamon
• 700ml water
• 300ml water
• 100ml maple syrup
• 75ml barley malt
• 200ml water
• 1/2tsp fermaid o
• 1/2 packet k1-v1116 yeast
• 125ml water
• 31g chopped dates
• 20g honey
• 1/4cup water
• 1/4tsp fermaid o
• 50g honey
• 100ml warm water
• 1/4cup maple syrup
• 1/4tsp vanilla

Yes, I did switch back and forth between metric and imperial, I tend to go with whichever measurement is most exact or easiest to manage at the time.

2024-04-22
Mix oats, cinnamon & water; soak for 24 hours

2024-04-23
add water, puree, strain until I get tired of messing with it. Mix ‘oat milk’, maple syrup, barley malt, water, yeast and fermaid o together and put under airlock

2024-04-24
added in a little more water & swirlled it

2024-05-02
rough racked must into new fermenter on top of chopped dates, honey and more water, put back under airlock

2024-05-08
took a small sip, definitely alcohol, texture is noticably different than other meads, probably due to the oats, very dry

2024-05-09
added honey & warm water

2024-05-20
airlock pressure still positive, but brew is clearing

2024-05-21
racked to another jar and put in fridge to cold crash

2024-05-24
took it out of fridge, sniffed it, it smells like booze, stuck it in the cabinet to age

2024-06-01
racked, added maple syrup and vanilla, tastes good, put back under airlock

2024-06-04
airlock still showed pressure, but I racked it into a 1 liter bottle

2024-10-01
absolutely delicious