Eek! I thought I’d posted this ages ago! Seems like a holiday week appropriate post though. Enjoy!
My first fermentation experiment was making sourdough bread but The Art Of Fermentation had inspired me to keep playing with the amazing transformations possible with fermenting. Although Sandor Ellix Katz does an excellent job of making fermentation sounding accessible (full review here) I wanted to try something fairly simple.
One of the book’s earliest chapters deals with simple alcohol fermentation: mead, wine, and cider. Mead seemed pretty foolproof: start with raw honey, shake the jar daily, and wait. As with most things, you can make the process more complicated but this seemed like a perfectly feasible experimental set up.
The first thing I needed was raw honey. Although you can use pasteurized honey, this requires the addition of yeasts since the yeasts that are naturally found in honey have been destroyed. Raw honey can often be found at farmers markets and at some natural foods stores. I ordered mine from My Local Nectar, a new online marketplace where beekeepers can sell their honey. I purchased a small jar from Buchanan Bees (run by my friend Adam Buchanan, founder of My Local Nectar) and was ready to give mead a shot.
I didn’t want to start with too big of a batch so I started with a medium jar (I think it was a salsa jar), 1/4 c. honey, and 1 c. water. And then, I loosely put the lid on the jar and waited. Every time I walked by the jar, I gave it a shake. I was never really sure if anything was happening and I don’t have a hydrometer to measure the alcohol content. A little pressure seemed to build which was supposed to happen but it was all a little questionable. Supposedly after 10 days or so, the mead should be “light” and drinkable although not very alcoholic.
Last night marked 11 days and I caved, pouring myself a glass of this honey water that had been sitting on my counter for over a week. I admit, I was a little nervous. Katz had made me feel pretty confident that I probably wouldn’t get sick but I admit I was a little nervous.
The mead was sweet and it didn’t seem very alcoholic but I don’t have much knowledge of mead to compare it to. There is a winery in Palisade that makes mead, I guess I’m going to have to go sample some to know how mine stacks up and what adjustments I need to make before another (perhaps larger?) batch.