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The mead is ready. This one is the lemony herb mead made with lemon balm, lemon verbena, lemon basil and lemon grass. We used the thief twice to sample while it was in the carboy. It was shockingly good which we found surprising because usually meads need to sit a long time before mellowing to drinkability. We decided to keg this one instead of bottling it for later consumption. The first glass was super cloudy and yeasty but over the next day or two it cleared and became delicious. Wooooohooooo! I made yummy wild fermented mead!

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Taken on February 8, 2012