Ivy

I have purchased a very good desert mead at a local internaltional foods place. I believe it was called Chaucer Mead. I really enjoyed it, but it might be too sweet for some. Look in upscale wine shops. Cost me about 12 bucks for a bottle.

I also have a friend who makes incredible mead. Dry, but not too tart. He is a vintner by trade, and has made mead wine and even mead brandy, which was clear as spring water and lit me up like the fourth of july! His best stock is now pushing 10 years old, but the first time I tasted it it was only a year young--but delicious nonetheless.

A serviceable mead can be made (hmmm...mead/made) in about 8 weeks. I have tasted this kind of mead once and it left something to be desired. I might be able to put my hands on a recipe or a link to one. Might take a day, though.

Anybody else? Beuller? Beuller?

Beau