July 17th, 2007
September 25th, 2006
Just wanted to share a web site I found today: http://www.crushnet.com/login.php?return
August 23rd, 2006
Learned a lot more about honey wines and the like:
My zeal for ‘honoring the bees’ work’ would be best focused into a Traditional, Rhodomel, Sack or Varietal mead. ;)
So will focus on those recipes when writing about going to an apiary for honey. Recipes to follow...
General overview of Commercial Mead styles and descriptions
(taken from http://www.honeywine.com)
Sweetness - Mead can be broken down into general categories like:
Carbonation - Mead can be:
Still (No carbonation)
Sparkling (Champagne like)
Styles - In alphabetical order:
Bochet - Sack mead that has been burnt or charred
Bracket - Honeywine and ale combined
Braggot - Honeywine made with Malt
Capsicumel - Honeywine with chile pepper
Cyser - Honeywine made with apples or apple juice
Hippocras - A spiced pyment Honeywine made with any herbs and grapes
Hydromel - Watered down or made weaker - French origin
Melomel or Mulsum - Honeywine made with any vegetable or fruit excluding apples or grapes
Metheglin - Honeywine made with any herbs or spices
Morat - Honeywine with mulberries
Omphacomel - Honeywine with verjuice (juice from unripe grapes)
Oxymel - Honeywine wine vinegar combined
Pyment - Honeywine made with grapes
Traditional - No adjunct ingredients
Rhodomel - Honeywine and attar (distilled rose petals)
Sack - Very sweet honeywine
Varietal - No adjunct ingredients made with a varietal honey
August 22nd, 2006
I called Bob Miller, the Apiary owner (apiarist? apiaria-?) to find out about honey prices.
The bees are all right there, they feature a number of different kinds (they strongly suggest you come down to see everything).
Gim, I thought of you and bees, and thought, oh man - can we still get you there? Although I can imagine you wouldn't want to be near them...
But I just called to check prices, mainly. They sell bulk honey in two sizes:
2lb jars are $5.00
40lb buckets are $66.00
I had a look at a few recipes on honeywine.com, and my handy 'online conversion' website (here's one I liked, although there were many):
Name of Recipe: Maid's Methyglen
Recipe Ingredients: 3 kg (about 6.6 pounds) light honey, 2 tsp nutrient, 1 tsp tannin, Juice of one orange, 2 tsp orange zest, 2 tsp ground cinnamin, one tetly's teabag, white wine yeast.
Recipe Process: Put all ingredients, except yeast, into a pot with about 3 litres of water. Bring to boil, stirring constantly, scim off scum for about 15 minutes while just on the boil. Cover and let cool to a handling level. Strain and add cold ex-boiled water to bring the temp to about 25 deg C into a clean carboy. Add hydrated yeast, put in air-lock and rack after about 2 weeks. Rack again at about 2 months. Wait... brew and drink beer while waiting... Rack and bottle when clear. Do not bottle early - use Campden tablets if you can't wait. But it's so much better if you wait...
August 19th, 2006
To make one pound of honey, bees collectively fly approximately 24,000 miles and visit three to nine million flowers.
(I liked that sentence.)
Found a place to get bulk honey in Watsonville:
Miller's Honeybees, Bob Miller
221 Sundance Lane, Watsonville, CA 95176-9726
Here's his info, I'm going to call him today or tomorrow: http://www.honeylocator.com/New_ResultsD
I'd love to make honey wine, mead...anyone else interested? Perhaps a smaller amount at first. Bob sells pails of 3 1/2 gallons. Will find out the prices.
Here is a page I found with lots of info on honey wine, mead, etc.: http://www.honeywine.com
of her light
joys on earth
(hahaha): my left hand
is a god
Love you guys,
August 15th, 2006
and some happy fizzing wine sounds:
(okay, so I did upload 7 seconds of fizz, but it sounds like static, ha ha)
It smells just wonderful. That crust must be 4 inches thick, I tell you. Two weeks from now, it will be racked, if all goes well. Lovely aroma, beautiful color, and it fizzes in a way that makes you smile and laugh when you see it. It's full of love and happiness, it is.
PS, I think I've got us a honey dealer, too. Will hear back soon.
Love you guys, thank you for a really wonderful evennig.
More later, it's been a pretty challenging day. XOXO
July 20th, 2006
Trouble was I used the yeast we had on hand (we had some left over from the Parsnip/peapod) and really I should have used Premier Cuvee (Formally Prise de mousse). This yeast is more resiliant to alcohol.
Anyhows, tonight I will try and jump start the wine again. For my methodology, you can go here: look at "stuck feremntation"
We did tatse the wine lat night though, it is very fruity still, it kinda tasted like a Blackberry cordial ;)