Now i feel like making the stuff myself (yummy) and what with my (late) uncle being a wine making enthusiast i have a surplus of barrels, demijons, plugs, corks, that -wierd suck the wine intil you taste the foul stuff in your mouth then chuck it into the demijon to siphon it off - tube, bubbly things( i cannot remember the name of those N shaped things to save my life), etc. So there is no problem there. For when it is on show (still fermenting at a show perhaps) i may buy a big oak barrel, or few small demijons, or bottles, etc.

This raises three questions to me..
How do i get the damn stuff to the events? (because anyone who knows me will say that i am 6'9" and more muscular than Atlas, sadly my transport isnt nearly as good..Which leads me to taking bottles or demi's. It also raisies the sub-question, how much padding is needed to stop the sediment having a happy little dance in the barrel upon moving)
What flavour is most appreciated?
Where can i find period bottles and fermenting barrels for this kinda thing that aren't airtight and wont explode..? Because while it is funny, its a waste of good honey..

( Complete lack of a prize for most inventive answer to #1)

This is in the recipes section because i also add these links :
Hard mead
What appears to be an easier way of making mead.

[ 08-19-2005: Message edited by: Seth ]

[ 08-19-2005: Message edited by: Seth ]

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There is not enough padding in the world to prevent the sediment from sloshing about when you move the container. You might try filtering.

I find fruit flavors, particularly raspberry, are the best entry-drug for new mead drinkers.