Warmth of the Fall

The weather in our area has made a turn for the fall. We haven’t quite got the amber, orange and golden hues that makes it all so beautiful yet. Muggy days are now behind us while the sun cavorts between the clouds teasing us. The grayness of a cloudy day and the sprinkling of raindrops pitter-pattering on our windows does bring me a sense of warmth as it so reminds me of where we heading. The fall out here in PA are so wonderful, it’s not like any fall I’ve ever really experienced out West. What I remember the most about the falls out West, is how the air changes, it’s nothing visual, and it’s hard to describe, but it’s so clean and crisp, yet not sweet, it’s just that fresh mountain air. The kind of air that smells like it just whisks down off the Cascades. In contrast, the falls out here are a much more visually beautiful. The deciduous trees turning the storybook fall colors before they all loose their leaves, the weather stays in the 60’s. Just warm enough for a fleece and jeans, yet I can still sport the flip-flops.

 

Additionally, I find myself in my current age range feeling more like I need to pack away like a squirrel. Knowing the impending winter season is just a few short months away. Then it’s cold and hibernation begins. Luckily, I’ve stockpiled a few meads for the winter that are aging quite nicely. There’s a few more to make as well like a pumpkin mead which will probably be best during next fall, but I’m sure it’ll be tasty enough for Hobo Thanksgiving this year. I didn’t get my act together for pickling season this year, I just missed the growing season, don’t know if I was too busy or what, I guess it’s the rookie preserver in me. Hopefully next year, Sus and I can study a bit with the Pickle Princess and soak up some of her knowledge. Maybe even over a glass of mead or three. 

 

Sometimes I digress, but on this particular morning, between the weather, my cup of coffee and my wife sleeping in, which she so desperately needs, I find myself feeling warm. All thats missing is a cozy fire, but since we don’t have fireplace in this apartment, I guess I won’t light one on the Karastan rug either.

 

May the fall be a reminder, of the warmth and coziness of family & friends, breath a little deeper because the air will remind you of your center and take in all the beauty that surrounds you.

The Meading of Life

“Mead is the world’s oldest alcoholic beverage, known since Babylonian times. Wine made from fermented honey, rather than grapes, mead was the nectar of the gods on Mt. Olympus, the celebrated drink of poets, lovers and kings. It has long been touted as an elixir of health, fertility and longevity. The Scandinavian word for honeymoon is derived, in part, from an ancient Northern European custom in which newlyweds, for the first month of their married life, drank a daily cup of honeyed wine called mead. But despite its rich history, mead is not well known in modern times. Many people assume that mead must be very sweet, but this is not necessarily the case. Like any other wine, the flavor is determined by a variety of factors, from the quality of the initial ingredients to the handling at every step along the way. The honey base makes mead a natural for blending with a variety of fruits and other wines.” (www.honeymoonmead.net)

If one’s never tasted mead or fermented anything, then I encourage you all to give it a try. Watching the activity of an active fermentation is very cool and exciting. Your first 1 gallon batch will run you about $25 and each batch there after will be the cost of honey, yeast and water or about $10. Mead, I believe, pairs well with a light salad, fish or chicken, not all mead is sweet and can be served up dry. Of course it also goes well as a compliment to deserts or just as an after dinner aperitif.

Equipment can be found at any local homebrew shop (LHBS) or online, to find you nearest LHBS, check out the Beer Fly directory by clicking on your state and then navigating to homebrew shops.

Here’s the list:
1 gal jug $4.95
Airlock $1.10 (go 3 piece easier to clean)
Beer Bottle Brush $2.95
Iodophor $4 (no rinse sanitizer)
1 stopper that fits jug with a hole in it $1

As for your ingredient list:
D47 Yeast $1.10
Honey (3lbs) $8 (this should put you in the neighborhood of 9% ABV)
1 gal spring water $1

Here’s the process (takes about an hour, not including cleanup).
1. Wash and rinse all equipment that will ever come in contact with your must (mead before fermentation), use the iodophor to sanitize everything. THIS IS SUPER IMPORTANT! if you don’t you could get off flavors from bacteria. You will mix up iodophor  (per the instructions) and water in a bucket and use this as your sanitizer solution for this batch.
2. Warm the honey using a double boiler concept. Put the entire jar of honey into a pot of water and bring up the temp. DO NOT boil. Your goal is to make it easy to blend and soften the honey.
3. While waiting on step 2, follow the instructions on the yeast package to re-hydrate the yeast.
4. In a larger pot or plastic bucket, mix 3/4 gallon of water with your 3lbs of honey and mix well with a sanitized metal spoon.
5. Check temp on the must if under 83ºF then pitch your yeast slurry
6. Stir it all up but don’t be super aggressive this time. Our goal is to aerate the must creating an environment for the yeast to grow.
7. Dump the bucket contents into your 1 gal glass jug
8. Fill your airlock to the line on the side with sanitized water solution, attach airlock to the rubber stopper and then attach to your jug.
9. Place jug in a dark spot/corner that is in the neighborhood of 68-70ºF. A basement closet usually is the best.
10. Wait 2 weeks. Then siphon the mead into a clean sanitize bucket, leave behind the stuff on the bottom of the jug post primary fermentation, clean & sanitize your 1 gal jug and then siphon mead back into jug, reattach clean & sanitized airlock/stopper and age the mead for at least a month, longer is better. When you’ve aged it and are ready to bottle I suggest you use swing top Grolsch style beer bottles. Mead can age anywhere from 3 months to 10 years. Then Enjoy!

For more information on this topic check out the following websites:
Hightest’s Honey Haven
Got Mead
Home Brew Talk | Mead Forum

For an all around great book on the subject, purchase:
The Compleat Meadmaker

Happy Fermenting!