I make my meads at my home and mostly for the pleasure of making them, so they’re always one gallon or smaller in batch size. Each mead takes about one month from start of fermentation until finish. After that I will make any adjustments for taste as needed. I primarily use honey, of course, but will sometimes use turbinado sugar to add sweetness or help break down fruits.

Right now, I have about a liter of Flower Moon Mead, 20oz of Breakfast Potion, 8oz of Ginger Mead and 8oz of Apple Cranberry Cyser. I’ll update the site with info about them shortly.

Posts about my mead making:

• Alpine Berry Mead2024-09-28
  Rosemary + Blueberry Mead Take 2! 3oz fresh rosemary leaves … Continue reading →
• Bottling Day2024-10-01
  Spent my day bottling up all of my previously brewed … Continue reading →
• Rosemary Blueberry Mead2024-10-03
  We have a pair of rosemary bushes on one side … Continue reading →
• Persephone’s Descent2024-10-04
  Pomegranate Mead Ingredients 1.5 cups fresh squeezed pomegranate juice1 liter … Continue reading →
• Flower Moon Mead2024-10-19
  I briefly tried to make Moon-specific meads. This was the … Continue reading →
• Breakfast Potion2024-10-19
  This was one of my experimental brews so it’s a … Continue reading →