This Year’s Mead

I don’t know if we’ve bragged about this yet, but the Medievalisticals team made someย very nice mead this year.


It was made in two kinds. The middle one is darker and that was because we made that last and because we put dried fruits into the mixture to enrich the flavor. And it was good, but we drank it all ๐Ÿ™

I am especially proud with the taste and the color of the drink. The key formula to making mead is to wait for it to mature before drinking it, and the only way to preserve mead in the company of seasoned reenactors, is by making lots of it. That’s the important lesson of this years brewing.

The regular yellow mead has hops, garden tea and a bit of linden herb. It boiled for a month. We poured it into bottles and after two months it was clear and very pleasant to drink. The funniest part was, it was very very strong.

It tastes like wine, but has the aftertaste of beer and the burn of a soft whiskey. It was very easy to drink because you don’t feel the alcohol, so the end result was – you get drunk after 2 cups of mead and don’t know what hit you ๐Ÿ˜€

We’re starting a new batch soon. It should be done by the middle of autumn, so give us a call if you’re interested or join us for a drink ๐Ÿ˜‰

PS: The Recipe ๐Ÿ˜‰