Christmas Mead or a Mead for Christmas

#andyshomebrewkitchen #homemade #mead

[@heatherbriggs2609]

I need to make this. Sounds delightful! 😊

[@eddavanleemputten9232]

More often than not the difference between runny honey and solid honey is just crystallisation. It hasn’t got much to do with water content at all. If you add a few honey crystals in a jar of runny honey and give it a few weeks (some times days) the crystals will start taking over the entire jar. Depending on conditions, it can even happen in a matter of hours. There is a type of honey called ‘creamy’ (for the honey I get through a friend in France it’ll be ‘crémeux’). It’s basically crystallised honey that got stirred and blended vigorously to break up the crystals. It’s opaque and… semi-runny. Not so solid you have to hack at it, not so runny it’ll gloop off your toast and run down your arm. Spreadable. This mead seems like a delicious Christmas treat! Like fashion, a mead maker has to think one or two seasons ahead for the good stuff. 😊

[@AndysHomebrewKitchen]

Thank you for that, I didn't know about the creamy honey 👍

[@eddavanleemputten9232]

@@AndysHomebrewKitchen - Wouldn’t have known if a beekeeper hadn’t told me. He was selling the stuff and loves to talk shop. 😊

[@paulmcmorrow9640]

I’d say the timing is good to have this ready for drinking. Rule of thumb 1 month conditioning for every Litre for honey.