A new batch has begun

Today we started our fourth batch of beer, though it's actually referred to as wine more frequently than beer. That is, we've begun the process of making mead, or honey wine. Unlike our three previous brews of beer, the mead is being done completely from scratch (viz., no kit with specific instructions). Because of this, I had to figure out how the heck we were going to brew it. It's more risky, but hopefully it'll work. And, as many great ideas usually start, we begun with some scribbled notes on the back of an envelope. The basic recipe we used is:

• A gallon of honey ($20, from Josh's parents)
• Four gallons of water
• One packet of D-47 yeast ($1, from Minnco)
• 1/8 tsp of Potassium Metabisulphite (though it seems Metabisulfite is the more common spelling)

The last ingredient is used to inhibit wild yeast that may be in the honey, but it doesn't inhibit the cultured yeast we're adding (D-47) -- basically, eliminating any competition for ours.

Unfortunately, a good mead should take at least six months and preferably a year to brew. We're timing this so it'll be ready for Josh and Becca's wedding. With a little luck, things will work out well for this batch. Currently, the bucket is sitting in Doug's fairly cool basement.

Tomorrow, Krista and I are going to take some pictures over at Munsinger. I'll see what I can get and will post the results!