In case anyone’s “surplus” of honey is running low …
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Thanks Steve. He turns 21 in late October, so I was thinking to have the first batch be not too much aged and pop a bottle on his birthday.
He generally dislikes alcohol, and I generally avoid sugar, so we were thinking fairly small batch. A lot of the recipes online call for 5 gallons but I was going to cut that to one only.
As far as taste goes, I doubt he will like it, but he won’t care about that. For him it’s more the process of doing it and being able to try it. Another reason to make the small batch - I won’t so much mind dumping it if no one likes it.
I already have the bubblers etc. on hand from my failed attempt at making Blaand from leftover paneer whey, and too much honey…
Wow! Under $2/pound. I thought I had a real score when I overbought at BOGO, and I think that was $3.50/pound.
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In that case, it sounds like mead may be the perfect experiment! Good luck.
As for your questions, I’m no brewing expert, but my training in food safety (Certified Master Food Preserver) would lead me to believe that the naturally occurring yeasts on the fruits may be important to the mix, although I’m skeptical about mushrooms. I think I’d rinse the fruit under cool running water or maybe dunk in a citric acid bath, but otherwise use as the recipe indicates. Of course, take great care in choosing the recipe - there are a lot of people out there posting recipes they should not be posting! Sterilizing equipment is important largely to make sure there’s no leftover molds or other pathogens in the nooks and crannies of the equipment.
