August Wildflower Mead - A Success and Recipe of sorts

In August 2012, I took it upon myself to wander around the yard and gather some lovely flowers

Queen Anne's Lace
by Modern Scribe Photography

together to make a gallon of wildflower mead - affectionately referred to around my home as "yard-clippin booze."

Into a pot went just about 3/4 gallon of filtered water, and as it came up to boiling, I added in:

One handful each of Primrose flowers, Queen Anne's Lace flowers, Chicory flowers, Red Clover
Four dried Hibiscus flowers
1 small dried slice of Lime
Roughly 1/8 cup dried elder flowers
1 fingertip sized nubbin of ginger

Once boiling, I turned off the stove and to the hot water, I added 3 lbs of local honey (just about 4 cups).  I stirred it until mixed, and strained and poured the wort into a waiting sanitized gallon jug.  I added cold water to fill to the neck of the jug, and once it was cool enough, I added one packet of bread yeast and a fermentation cap.

It bubbled happily for a while, and then ceased.  I allowed to sit on a dark spot in my kitchen until early March.

I used a straw to taste the mead.  It was good, but I know that most people prefer a sweet mead, and the yeast had eaten all the sugars away, making it a nice dry mead with a hint of flowers and honey flavor.

I bottled just one swing-top wine bottle of the dry mead, as it will one day pair nicely with a fish dinner. YUM.

To the remainder, I added a simple sugar syrup.  I re-sanitized the fermenation cap and let it sit until this weekend, when I was sure that there was no more fermentation.  I bottled up the rest, and I must say, it is one of my most favorite meads so far!

My camera is broken, so no pics I'm afraid, but take my word for it when I tell you that it is the clearest, cleanest, most well-rounded mead I've made yet!

Next on the list?  A five gallon batch!

October marches in...

Photo by Modern Scribe Photography

Cold and windy, dark and ominous, October is marching in, leaving muddy tracks on my carpet to mix with the windblown leaves.

I've been away from this blog and my shop for much of the warm months. I've been delving into gardening, raising chickens, working full time hours outside of the home, drumming, socializing, and altogether being a happy and busy bee.

Now the cold is returning, and bringing with it my nesting instincts. I'm ready to clean and create. So far this fall, I've put away some applesauce and pie filling after picking at Stepp Orchard in Hendersonville, NC. I have one jar of peelings soaking in rum, and another in vodka, for making cordials. I have a jar of spiced vodka infusing in my cupboard as well.

I'm eying the plants outside to prioritize the autumnal harvest...the burdock is dying back and after the first frost, can dig up his root for eating and pickling, oh, and the chicory, too.  The primrose is bright with flowers, and I've been pulling leaves of yarrow for drying.  We have a big jar of dried shitake mushrooms, and I'll soon be getting some pumpkins for carving, roasting seeds, and making pumpkin butter and pies.

We have recently used an extra bit of canvas to create a wind block for the chicken coop. The biddies are all fluffy and feathered out as the days get colder. They are happy, healthy, and producing well! Our first winter in caring for them is coming, and I'm confident we'll all make it through with all of our toes.


Enjoy this crisp season of woodsmoke, chill wind, and rustling leaves. I'll be in better touch with all you folks out there.