After several discussions, my simple, very naive meads went over well with Convergence group. I’d seen a recipe for Caramel Apple Mead prior to the weekend and it was lurking around in the back of my brain. I have an innate issue with mead — I do not know much about them, they are trivial to brew and they take a lot of time to age in comparison to beer.Ignorance is bliss. I will push further into the mead brewing process without worry. If a few people like what I produce, it cannot be all bad. Rather, I use those people as reinforcement and expect them to spit crap out when it turns out badly.
Fall and Winter are brewing seasons at my house. I do not worry about minute differences in fermentation temperatures. I just shift one room to be at the appropriate temperature for a few weeks. Or the whole house if I have multiple brews fermenting in tandem. The spring and summer are much more difficult seasons — I don’t use AC, a freezer, refrigerator, etc. I just pause brewing due to inappropriate temperature differentials.
The mead recipe is based off the one found on homebrewtalk.com. I do not plan to change the overall structure of the recipe. I may tweak it a bit, I may not. I am going to go full bore and actually brew a five gallon batch. My mind keeps saying that is far too much mead. My heart says it has great reviews, just do it.
Once I am committed to the recipe, I will add it in.