Arkady
New Member
Hi, I'm Arkady; I live in Walthamstow in east London. I used to brew my own mead about 20 years ago (very rough and ready - buckets and baker's yeast, nary an airlock or hydrometer in sight!) and have recently taken it up again, although I'm going about things more metholodically this time!
At the moment I've got four lots of mead brewing - a gallon of orange blossom mead, another of chocolate mead, a couple of litres of quick-brew orange spiced mead and a rather experimental batch of agave mead - mostly working out if it's actually practical to brew using agave nectar, to which the answer thus far seems to be a cautious "yes" though it's too early to say what the final result will be like.
I have plans to produce a "Scarborough Metheglin" with East Kentish Goldings hops, parsley, sage, rosemary and thyme, and later on an acerglyn-based mead brandy using ice distillation.
I look forward to reading what everyone else is producing!
At the moment I've got four lots of mead brewing - a gallon of orange blossom mead, another of chocolate mead, a couple of litres of quick-brew orange spiced mead and a rather experimental batch of agave mead - mostly working out if it's actually practical to brew using agave nectar, to which the answer thus far seems to be a cautious "yes" though it's too early to say what the final result will be like.
I have plans to produce a "Scarborough Metheglin" with East Kentish Goldings hops, parsley, sage, rosemary and thyme, and later on an acerglyn-based mead brandy using ice distillation.
I look forward to reading what everyone else is producing!
