Sticky

After a college mead making experience that turned out terrible, I recently had a go at making T’ej . I haven’t the slightest clue if a regular mead drinker would say it tastes perfect, tastes like ass, or is somewhere in between, but I enjoy it!

I didn’t rack it, just went from the main fermentation carboy to bottles after letting it crash by pouring and stopping before too much sediment came out. I haven’t back-sweetened it but it’s still somewhat sweet and feels a hair like champagne, so I’m a bit afraid it’s going to slowly keep on fermenting in the fridge and carbonate a bit, but I’ll burp the bottles every once in a while so I can keep an eye on it.

Moral of the rambling story: I’m usually the kind of person that goes all out trying to do something the “right way”, and this looks like an excellent guide/summary of how to do that, but my laziness often wins out. In this case at least, I’ve found success doing the bare minimum. I am a bit curious to see how different it would taste following a more rigorous recipe :-)

Thanks for the post! I’ll probably reference this when my current supply runs out or explodes in the fridge!

That’s pretty slick. I didn’t know Firefox bookmarks had anything like that feature. Thanks for sharing!