We had the first bottle of mead just before Thanksgiving, and we’re pretty pleased with the results.  It has a very sweet, delicate honey flavor and is nicely dry.  There is still a little yeasty funk, but mostly from the sediment.  It was a nice accompaniment to Thanksgiving dinner.

So of course we’re already thinking about the next batch (which will probably have to wait for summer).  Some improvements we’ve got in mind:

• Add a stronger-tasting honey (like Tupelo or Everglades) to the mix for a bolder flavor.
• Using apple juice instead of water, again for a bolder flavor and a more cidery taste.
• Switching to a yeast more suited to Champagne or cider.

We’re also thinking of brewing some cider, so we might do a few different batches with different combinations.