Who /meaddrinker/ here?
No, it's not a "we wuz vikings and sheit" thing, though I am Nordic. I just like the taste, unlike a sweet wine it never gets sickly sweet (for obvious reasons the sweetness is more like the difference between honey and sugar in your tea)
The drier variants do very well with hearty meals as well.
... like, mixed, or as accompanied drinks?
Indeed. I mean, the cheapest "dessert" wines aren't even truly wines, they're underfermented to get the sweetness and then alcohol is added to not make it weaker than light beer. Still, the sweetness you get with mead has a different character to it IMO.
Hmm, sounds interesting. Any specific combos, like a specific black tea and a specific kind of mead (I'd assume a sweet one would go well with this?). I only have Russian Earl Grey at home, would that suffice for this?
I used to make mead but I joined a brewing group to go in on larger batches but they all like disgustingly sweet shit so I stopped.
They were also all pretty fucking autistic so it was kinda awkward.
>I'd be a lot warmer and happier right now with a belly full of mead
Fuck yeah I drink mead
Don't got any pics atm but I have 3 batches just about ready to bottle up. A blackberry vanilla metheglin, a pear, lavender and juniper metheglin which is dry as fuqq, and a supersweet wildflower show mead.
No, frankly it's a hell of a lot easier than beer imo.
The only cooking you really have to do with mead is tempering it so that the yeast can grow nicely, but even that can be ignored.
I've found mead to be really forgiving too, you can just forget about a batch for a good long while, have it taste like shit, bottle it anyways and sit on it for 2-3 years and come out with ambrosia.
Search up "Joe's Ancient Orange Mead" for a foolproof starter recipe.
But yeah, if you can brew, you're totally ready to maze.
It's so much easier, if you're just making for yourself all you really need to do is pick a flavoring and find good quality honey. You'll have people saying you have to boil the honey to properly mix in or sanitize the ingredients, but I've never found it necessary.
I am really not a drinker, but I do enjoy mead. I've always wanted to make my own, but the price of honey discourages me...
I'd sell my left tit for some blackberry mead right now. As it is I have to drive 45 minutes just to find Chaucer's.
>45 minutes for Chaucer's
Ugh pls tell me you don't actually drink that swill. It's not even really mead.
Honey is kind of expensive, but not bad. If you're going for a drier mead 3lbs/gal is plenty.
If you live in the U.S. you can literally go to Walmart and get the ingredients to make a blackberry mead tonight. Honey is expensive, true, but that's the priciest thing you'll have to get.
>box of raisins
>packet of active dry bread yeast
>2 pints of blackberries
>4 pounds of honey for a sweet mead (if you can find large 32oz jars then two of them is all you need)
>small balloons and duct tape
>jug of spring water
>pour out 3/4ths of the water, reserve in another container
>pour in the honey, blackberries, 25-30 raisins, tbs of lemon juice, mix together
>pitch in your yeast, replace cap and shake vigorously for 5 full minutes
>replace cap with balloon and duct tape to the jug, poking holes in the top of the balloon with a needle
>sit in a dark area, the balloon will fill up within 24 hours
After that just sit and wait for a few weeks until the balloon deflates, then strain the mead from the leftover yeast into wine bottles. It'll technically be drinkable but it won't actually be good until you've let it sit for a few months.
No, it's cool, mead DOES make my Asian soul feel pretty Viking.
And my lightweight of a lover who likes gummibear cocktails loves it over the fancy shit I drink because, you know, sweet and drinkable. Just like Moscato d'Asti.
>relating it to vikings
why? The Ancient Greeks drank mead. A fermented honey and rice drink was popular in Asia way before the vikings were a thing. The first evidence of mead being drank in Europe was by the beaker folk, who originated from the Lower Rhine.