Author Archives: arkadyrose

About arkadyrose

Genderqueer artist, singer, musician, writer, tailor, mead-mazer and doll crafter living in Walthamstow, NE London. Periodically develop obsessions with various topics; currently it's Paganini, previously Ancient Greece and Alexander the Great, but also fascinated by Ancient Egypt and Romano-British culture. Christo-Pagan.

Spiced mead liqueur – “Sif’s Gold”

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After a few weeks’ mellowing, the experimental nuclear 20% mead is tasting a little less raw and there are hints of the spice creeping back in. It’s incredibly dry (as you might expect from 20% ABV) but I had the … Continue reading

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Yule Mead 2014

Due to the volume of Yule mead we generally brew, we figured that this year perhaps it would be a good idea to buy a 25L (5 gallon) fermentation bin with airlock and tap. The usual recipe had to be … Continue reading

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Back from Sussex….

…and planning new meads! My daughter and I just got back from visiting friends for a couple of days, and we’ve brough back with us blackberries, sloes and rosehips. These are all going to be used in melomels. I’m also … Continue reading

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What’s brewing in the Lab

Currently we have a lot of mead brewing in the Amazing Mead Alchemy Lab – 64 litres in total! Brewing: Bramble melomel, started 1st August (2L) Yule mead, started 2nd August (30L) Clover show mead (using D47 yeast), started 22nd … Continue reading

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Pyment, Hippocras and yeast varieties

Pyment is a form of melomel (fruit mead) in which the fruit concerned is grapes. Which variety of grape determines the type of pyment; as with wine, you have red, white and blush (or rosé) pyments. Pyment is a bit … Continue reading

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Types of Mead

At its heart, mead is simply honey, yeast and water; but mead can have a wide variety of flavours depending on the honey & yeast used, additives (also known as “adjuncts” or “gruits”) such as fruits used and the method … Continue reading

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Brewing equipment and ingredients

Mead-making is pretty straight-forward; you don’t really need much by way of specialist equipment, and what there is tends to be pretty cheap. When starting out, you can make small batches using the plastic milk carton method (see Quick ‘n’ … Continue reading

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