For my next batch I’m going back through memory lane and re-make THE TRADITIONAL mead; as I like to call it.

This is practically the easiest one to make of all mead products, as its just honey diluted in water, which is then fermented to convert it into mead. I remember, being a first timer, that I used sugar to balance the taste, and, although it was good taste-wise, however its potential couldn’t be reached due to the sugar. So, this time I’m going to correct that mistake and use honey to balance it.

I’ve just ordered a fresh batch of honey to start working on this one. When it arrives, I’ll post again some information on the honey I’m going to use for it.

More information to follow later on 🙂


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