I looked for a homebrew thread… was surprised not to find one. Or maybe I’m just dense.

My wife and I decided to start brewing small batches of mead kinda on a whim. There’s a whole lot of “on a whim stuff we are doing now that we have some space and a yard. This first batch is a cyser bouchet. I probably chickened out a little with the honey caramelization but I was afraid of burnt flavors. Clocks in at 14.8% abv and I really like it. Bottled half this batch dry, and am about to gently backsweeten the other half.

I know we deeply understand fermentation these days, but it still feels a little like magic.

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