Jack Ratt Lyme Bay Christmas Mead, 75 cl

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I typically warn against the usage of DAP on its own or in nutrient blends past 50% of a ferment. This is because DAP is like candy for yeast and after 50% of the ferment we don’t want the spikes in metabolism it can provide. We want a smoother fermentation moving toward completion. Yeast hulls can be used for additional organic nitrogen for sluggish or intentionally lengthy fermentations. Dosages of 1 to 2 grams per gallon (4 L) of yeast hulls provide small amounts of nutrients. Yeast hulls, if not metabolized before the fermentation is complete, can leave behind an earthy or “cheesy” aroma, reminding us that more is not better and intervening past a logical point may be worse. As dedicated lovers of all things mead-related, we look forward to the chillier end of the year for this very reason; it gives us the perfect opportunity to spend the evenings huddled before an open fire, and toasting the winter nights with a cupful of mulled mead – what could be better? The key spices for making your mulled mead according to the traditional recipe are ginger (from the root, not powdered), cloves, and cinnamon. The three of these working together create a flavour which has bewitched people for centuries, and are widely believed to help with a wide array of ailments. While these are the definitive ‘holy trinity’ of mulling spices, it’s not uncommon to see others thrown in the mix, such as nutmeg, star anise, allspice and cardamom – all of which bring that characteristic warmth and sweetness to the drink. Fruity Additions But in a similar way to wine, there is a process you can follow to really explore the depths of your mead, which we have outlined below: Look Pour a small amount of mead into a glass and swill around the glass, where you should notice that it leaves behind a coating on the side of the glass. Smell

Often referred to as the “Nectar of the Gods”, the golden drink has enjoyed a resurgence in recent years, with the demand from people eager to buy mead reaching new heights! We have been perfecting our fantastic meads for over 15 years and often experiment with new and bold flavours to push the boundaries of what is possible with mead. Add all ingredients to a short glass with ice and stir until sugar is dissolved, adding more sugar to taste if needed. Garnish with some orange zest. Add all ingredients to a warm glass mug mixed until honey is dissolved and garnish with Star Anise & Cinnamon. Of course we can always pour ourselves a glass of a delicious holiday spiced mead, but since the season calls for family gatherings and house parties why not use your holiday meads to take your drinks game to the next level? Most mulled drinks recipes follow a similar set of ingredients to create that distinctive, warming, yuletide vibe. These generally involve a handful of warming spices, a bit of citrus, and a couple of other possible alternatives based on regional variation and preference. Gettin’ SpicyIn the simplest of terms, mead is essentially a honey wine. It is honey and water that is fermented with yeast and can also be flavoured with a range of fruits, hops, or spices and comes in still and sparkling form. During the holidays’ people tend to dine like royalty and the drink should match a feast fit for a king and queen. This mead is known to have been the drink of royalty, unfit for the classes below, and now it flows freely for your family to enjoy. This mead is more traditional and suits the seasons that is steeped in eons of family customs, a smooth and sweet honey flavor that will balance out the notes of your meal. If you plan all week for your dinner and spend all day prepping for your feast, then this is the best mead for such a holiday dinner.

Rinse the orange thoroughly to remove any pesticide before slicing it in eights (or smaller). Then put them inside the carboy, rinds included. Swill the mead around slightly and inhale to experience the balance of tones and the unique aroma of the beverage. It will not be a one-sided fragrance but rather a variety of tones. Different ingredients used in the flavouring of the mead will also add new layers to the scent. Taste It’s a drink that delights the palate as much as it warms the belly, and when prepared properly, it’s the perfect remedy to get you through the dark and for bringing people together. Let’s take a deeper look at this ancient and utterly satisfying tipple, and consider a couple of tried-and-tested historic recipes you can prepare at home. A Brief History of Mulled MeadThe timeslot you book for is to see Father Christmas. You can access the farm park anytime from 10am on the date you visit. So how much mead should you serve in a glass? If you are drinking your mead warmed up, we would recommend around 50ml of mead in a whisky glass. If you are drinking it cool, we would say between 100 – 125ml, mirroring a traditional small glass of wine serving. When it comes to making spiced mead, there is a broad spectrum of flavorings that you can experiment with. You can start with these simple recipes at the comforts of your home, then create your version later on. Although each variety provides a different sensory experience, how to make spiced mead remains the same. It only requires a little bit of creativity and a lot of patience. To that tune, I’m going to share with you four of my favorite meads that I consider perfect for the holidays. Note that all of these recipes have flexibility to adjust the amounts of spices, fruits, and other ingredients, as well as the techniques used when making them. I will outline my basic procedure, but feel free to follow your own traditional process and adapt the recipe as you feel comfortable.

But in a similar way to wine, there is a process you can follow to really explore the depths of your mead, which we have outlined below: For your first taste, you should slowly drink your first mouthful and try to isolate the individual flavours which come to mind. Roll the mead around your mouth so it covers all parts of your tongue, and then swallow. This part is called the ‘body’.The flavours of the mead can and often will develop with every sip, and you will notice this most after swallowing and exhaling – known as the ‘tail’. The more sips you take, the more the flavours and sensations will develop.