A bit about me
For anyone that knows me on social media (Google Plus) you'll know that I talk about mead (and beer and coffee liquor), and it has become, in the 5+ years that I have been making it, a passion of mine. Now that I have worked the bugs out of the process of making wine, I wanted to take some time to discuss mead and the process of making it, and possibly pass along my passion for this wonderful liquid to others.
I am a bit of a mad scientist in the kitchen, with everything containing a "little of this" or a "little of that" and very few recipes actually followed directly. I see them as mostly guidelines. And, if I do say so myself, it works for me. The trick to any kind of cooking, in my opinion, is to know flavors and understand how they interact. A touch of Worcestershire sauce (go ahead, say it a few times, I'll wait) will add smokiness to a sauce. Molasses will add a touch of sweetness. That type thing. Something the average person can pick up if they spend enough time in one of my favorite rooms of the house. With all that being said, I also travel for a living, so being home for set times to bottle, or even spend an entire day brewing beer, is not always in my time-budget. But I wanted to make alcohol, so I got looking into what I could make that would not require a lot of time away from all of the other activities I do.
First came a Kahlua clone that I then went mad scientist on. I think at one point in time I had ten bottles of Kahlua, with slight variations on the recipe written on the bottle, before we sat down and settled on what would become the final version. That recipe is now six or seven years old and has been stably producing bottle upon bottle with only one slight hiccup. The United States distributer of the Rum I used had some distribution problems so I had to find a suitable replacement. Fair enough, replacement found, and it is still just as good. The future for this may be bright as I have plans to reach out to a distillery currently under construction near me.
Then came Mead. To be honest, I did not know quite what mead was when I thought about making it either. After the research though, and trying it, I knew it was something I wanted to try.