Tonight has been one I have looked forward to for a couple of weeks now.  I have a batch of spiced sweet mead now sitting in a primary fermenter in my laboratory!  By tomorrow morning it  should be frothing and bubbling in a microbial orgy of yeast.  Yeast is great, it is like reverse college kids.  You feed it sugar and it sits around peeing alcohol.  How can you not love that?

Expect to hear about my adventures in alcohol every few weeks for a while until I bottle this batch and set it back for my birthday party this year.

– Seamus

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2 Responses to Brewing

  1. Micah Joel says:

    I hope you save some for PLII, you know. 🙂

    • seamusbayne says:


      It will still be green by May, but I will bring a few bottles to sample, that is about as soon as I would drink it. Six months is best to let it settle and age a bit. It mellows out the flavors considerably. That being said, green mead can be delicious, so sure. 🙂


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