Oh man, I wish I had made more of that brown sugar ginger mead (metheglin for those who are paticular) back in March of 2023. It's so good. It was alright @ 18 months, but it's all the way "done" now, after nearly 2 1/2 years aging. Noticing a trend in my brews about this 2 year aging thing & meads.
3 months ago