Mead Recipe Raw Honey- WI Wildflower
2 Gallon FDA approved bucket oh' honey. Raw wildflower honey from Western and Southern Wisconsin- Wholesale priced to save you money for your mead and offers an excellent flavor for a dry to wet mead
Our Mead honey goes well with:
All the usual suspects, but the big difference? Some of the honey is substituted out for all natural maple syrup!
Made with both honey and barley malt. Translation: This is the closest you’ll get to a “beer mead.”
Bochet likes to be fancy and caramelize its honey; it also often includes elderberries.
Like your alcohol with a little spice? Capsicumel uses chile peppers!
The key difference here is cyser’s use of apples. You know what they say - a mead a day keeps the doctor away.
Drink in elegance...if you can wait a bit. Great Mead is bottled first and then allowed to rest...for awhile.
Wine (hello there old friend!), cinnamon, spices, and sugar - if you’re looking to steal the show at your office Christmas party (and you’re allowed to drink), bring this!
Much like there’s session beers, there’s session meads. Enter Hydromel, a low ABV mead typically mixed with fresh fruit.
Known primarily as just a flavored mead, Metheglin often features simple spices and occasional fruits.
Fan of mulberries? Just learned from reading this that mulberries are a real fruit? Regardless, give Morat a try!
“Heated.” That’s right fans of warm alcohol - this one.
Incorporates the juice of unripened grapes. Why? Because it adds a sourness to the mead!
The added dimension here is vinegar. Interestingly enough, this mead can also serve as the base liquid for a medicinal herb creation.
A luscious blend of grapes with the standard fare ingredients.
Concocted with rosehips, rose petals or rose attar.
Brace yourself - this one packs a punch! High density and often wildly sweet. There’s usually a little extra honey, honey.
This gets its name from the little time it takes to make. Also typically a low ABV mead - great for starting (or finishing) your day of libation testing.
As simple as they come - honey, water, yeast. “The standard.”
It’s carbonated! A little extra sugar/honey added before bottling does the trick.
This uses wild yeasts and a lacto strain of bacteria to achieve the “sour” effect. Best way to prepare yourself for this special flavor? Drink some sour beers!