I'm still in the grip of real estate insanity, and have been seeking out small diversions here and there - napping, unnecessary trips to Starbucks, reading and re-reading my only remaining unpacked Diana Gabaldon novel, etc. And even though this is a much less than ideal time to start a new batch of wine, I'm hung up on the idea of making a batch of Hawthorne Blossom Mead.
According to my hasty research, hawthorn flowers & berries are thought to be one of the first fruits ever used to make wine. Archaeologists believe that some of the first wine ever made in China, over 9000 years ago, may have been made with hawthorn berries, rather than or possibly in addition to wild grapes. In addition to that fascinating little historical tidbit, I happen to live just a block away from a meadow where TONS of hawthorn bushes grow wild. Surely this is fate?
Now, if only we could have one nice, dry day or - God forbid - two dry days in a row, my homegirl and personal wine guru, Kristin, and I could walk on down there and shake those trees for all their worth and score us a load of petals. But Mr. Weatherman, he has no good news for me today. Rain, rain and more rain this week with ten glorious minutes of sun between downpours and drizzles. Uhg.
But just because I might not get a chance to make this wine this year, doesn't mean that you shouldn't give it a try. Here is the recipe that I plan on using, if and when the weather and other universal forces, good and bad, come together to allow me the time and space to make some mead. This recipe and other very unique and ancient wine recipes can be found at Celtnet Recipes.
So go forth and make wine, my good people! And bring me some, because good gravy, do I need it. Oh, and if you happen to stumble into a Godiva chocolatier on your way... ;)