Quote:
Originally Posted by foodnfoto 
I'm bummed. What am I going to do with the stuff now?
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Take up mead brewing.... MMMMMmmmmmmm
I was a homebrewer for many years, and mead was one of the finest things I brewed - the "nectar of the gods," if ever there was one. can be made to be light and sparkling (like champagne) or heavier and still (like wine). My favorite was my habanero mead, using some 18 lbs or so of honey, wine yeast, maybe a dozen deveined/deseeded/roasted habaneros, and some toasted oak chips in the secondary fermenter (makes approx 5 gallons). It was the ultimate "winter warmer" - strong (VERY strong), sweet, and H-O-T !!! Nice to warm one's bones on a cold Detroit night
Biggest drawback to mead brewing is that, like wine, it needs quite some time to mature after bottling, as opposed to beer, which is ready to go in a few weeks after bottling....but it's worth the wait, imho