After a 15+ year layoff from homebrewing, I cooked up a batch of mead around the holidays. It’s a small batch that I intend to bottle and try next Christmas, assuming everything goes reasonably well.
I pitched the yeast and put it in the laundry room to ferment, but it was only about 60 degrees in there so I moved it out to the stovetop in a covered pot. Then I racked it to a carboy on Christmas Eve. It’s been sitting in the carboy since, gurgling away while the yeast converts that sugar to alcohol. I’m hoping it will yield two wine bottles of mead.
I’m planning a few more small batches, this time using local honey. I have a sourwood honey I want to try, and also some clover. Might try a melomel with the clover honey …