Yum. Fresh raspberries. I don’t get them often because they don’t last. I should get them more often. Hm. Raspberry mead? It would have to be a small batch or I’ll go broke buying raspberries.
@wannabemystiker Ah, sorry, that's right, it's a blackberry mead (misremembered that). Very different color than yours!!! No idea on the taste (yet)... still letting it age.
It was frustrating for me to talk about different kinds of #mead using their English name when speaking in French, so I decided to progressively translate them.
The first on my list was cyser. I went back to its Latin root sīcera and evolved it back to Modern French.
French speakers, say hello to the word cicère!
Next on my list are metheglin, bochet, and pyment.
@phundrak I've never heard of braggot, bochet, or pyment.
Mead and Beer are very old, Wine later and quite old. I researched a lot about food and drink in Ireland 2,500 years ago and the Mediterranean generally (inc earlier & later). Because trade was often by sea (Cornwall & Cork jointly exporting tin and copper for bronze), jars of food and drink (olives & wine) imported to Ireland as well as the gold payment.
Greek writer: "They call themselves Keltoi"
@phundrak Meall in Irish is often translated 'pleasant', but in old Irish was honey. The 'gh' of Magh (plain) became soft hence Moy in anglicised place names, but still harder in lough (English lake).
So legendary Magh Meall is 'plain [of] honey' not pleasant plain. c.f. Israel 'land of milk and honey', though goat milk and possibly date honey (which is not from crushing dates).
Middle Ages is maybe only an hour ago vs the first villages making beer and mead are thought of as a day ago?
Today, I started a gallon (3.8 l) batch of brombær mjød and a gallon batch of solbær mjød.
For each batch, I used 1.36 kg of honey, 25 g of raisins, 4.2 l of water, and a 5 g packet of Lalvin D-47 yeast. For the fruit, I used 1.4 kg of brombær and 290 g of solbær (I would have liked to use more solbær but that's all I could harvest).
In about a week or so, I will strain and rack these into glass jugs and let them continue to ferment.