Mead Thoughts

Ok I could have put this in the last post, but I thought it worthy of its own post on its own.

I've been considering my next batch, because why wait until this one is finished, might as well work on getting a good supply of the stuff going... and plain mead just isn't good enough for me ;) I think I am going to go with a spiced mead or as its properly known a Metheglin. I think a mead made with cinnamon and a few other top secret spices (aka I don't know what yet) would make an excellent Christmas wine, and since the idea is to have a well aged mead for next Christmas it should work well. I need to make a trip out to Monroe's in Alvinston to pick up 15-20 lbs of honey for it though. Although I did come across an interesting recipe for a maple mead which sounds plenty interesting as well.

I have also been thinking about simulating the oak aging by getting some oak chips to add to carboy for aging. Have to look into it more and figure out when to add it and how long to leave it in and such, but it would add that extra bit of subtlety to my meads. I'd love to one day get a bourbon cask and use it to age it, just for that added wow factor, but I am not interested in spending the hundreds of dollars at this point, its not like I plan on selling my mead.