I have been busy in the mead lately! I bottled the cream soda mead in 12oz bottles and I primed with sugar in order to induce carbonation. I have tried carbonating mead before and it did not work--too much acid I believe--but I have higher hopes for this latest batch. I hope that it will taste like cream soda only with 14% ABV. God help us all at the next Memorial Day or Fourth of July BBQ. I also ran across an article praising the mainstream popularity of mead:
Mead, that drink of viking saga and medieval verse, is making a comeback. But this ain't your ancestors' honey wine.
"It's not just for the Renaissance fair anymore," says Becky Starr, co-owner of Starrlight Mead, which recently opened in an old woven label mill in this little North Carolina town.
In fact, this most ancient of alcoholic libations hasn't been this hot since Beowulf slew Grendel's dam and Geoffrey Chaucer fell in with the Canterbury pilgrims at the Tabard.
Here is the article: Article on mead from the San Francisco Gazette
-Safari Bob
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