During our summer trip to upstate New York, my uncle gave Redbeard and I enough honey from his bees to make mead with. We’ve been toying with the idea of making mead for a couple years now, but have never before been able to get enough honey in one place at one time. So, in anticipation of an extra day off this weekend, we swung by our Local Beer-Brewing Store (LBBS?) and picked up some 12-14% wine yeast.

(Small jar on the left is some blueberry preserves I made earlier in the summer – not quite up to tackling blueberry wine, though it is popular among local vineyards here.)

I’m hoping this will take our mind off of our mash tun woes…