Educational

When making fruit mead, the timing of fruit additions plays a crucial role in the final flavor. Adding fruit during primary fermentation results in deep, well-integrated flavors as the yeast ferments both the honey and fruit sugars. In secondary fermentation, fruit retains more of its fresh, aromatic qualities, creating a brighter, fruit-forward profile. For maximum flavor control, fruit can also be added post-fermentation, allowing for fine-tuning before bottling. Each method has its benefits, and experimenting with different approaches can help craft the perfect balance in your mead.

Braggot is a fascinating blend of mead and beer, made from honey and malted barley. This hybrid drink offers the rich sweetness of honey combined with the maltiness and hops of beer, resulting in a complex and flavorful beverage that's...

Metheglin is a spiced or herbal mead that combines honey, water, and yeast with a variety of botanicals, spices, and herbs to create a unique and flavorful drink. Historically used for medicinal purposes, metheglin has evolved into a complex and aromatic beverage enjoyed by meadmakers around the world. This guide covers everything you need to know, from its origins and traditional uses to step-by-step brewing instructions to craft your own metheglin mead at home.

Melomel is a fruit-infused mead that combines the rich sweetness of honey with the vibrant flavors of fresh fruit, creating an incredibly diverse and flavorful beverage. Whether you prefer bold berries, tropical notes, or citrus zest, melomel allows for endless creativity in brewing. This guide covers everything you need to know about melomel, from its history and variations to a detailed step-by-step brewing process, so you can craft a delicious homemade batch with confidence.