Hello all, it is with restrained excitement that I bring to your attention a kickstarter project of mine. I have mixed feelings with sharing this on this forum, as I am (in relative respect to many meadmakers) an amateur of mead making, and am really standing on the shoulders of some giants before me.
However, I have found myself really diving into this study, this hobby, and I have really felt a serious connection that this is something I want to take beyond the level of a hobby. Everything about mead is calling me;
Its a niche that deserves more attention.
Its an organic process that produces an exceptional drink – simple, or very complex.
It is limited only by the imagination (and $) of the mead maker.
It has tradition and archaic roots, but plenty of room to ‘modernize’.
I understand some of you may feel this is in vain, but I am /not/ here to beg for someone to buy me supplies. I’m here to ask you guys for support to follow something that seems to be in my blood.
This embodies the my favorite principles – taking nature’s magnificent processes, learning of them, and using them to produce a fine quality product that is part man part nature.
Anyway, enough gibberish. I complete understand if you dislike the idea of this, but I hope you can see it from the other perspective – that you’re supporting a future meadery.
I’m currently aspiring to be a Web Developer and would love the opportunity to build a website for your start-up . I’m in the U.S army as a Network Operator so my schedule is a little crazy . But in my free time i would love to help contribute to your start-up and set you up with a website and give my self a little practice as well.
that would be SO COOL!!!!! I’ve never tasted mead (I’m underage anyway), but I really want to try it now… you can put a bunch of different herbs into it, right? I wonder what ginger mead would taste like… *fantasizes and drools* this is amazing.
also, do you know if mead retains the nutritional benefits of honey? I mean, honey has enzymes and antioxidants in it, right (I think)? So would mead, being fermented, retain that? is the fermentation only using the sugars and not affecting the other compounds honey possesses?
The enzymes will still be there for sure. Fermentation converts the sugars to alcohols but it can also cause the loss of very volatile stuff. But yes, the most crucial parts that make honey smell and taste and act like honey are still going to be there.
I thank you man.
I’ve just gotten over probably the most stressful 4 months I think I’ve ever had. After I head back to school (home now) I’m planning to pick up where I left off back in November. Get some art going, get some writing done, get back to myself! So, it’ll come, sorry about this extensive delay. Everyday I was crossing my fingers you weren’t going to publish one without me! haha