Originally Posted by Ivan the Butcher

I regularly drink Mead from a 1200-year-old Viking recipe. The two main flavor enhancing herbs are hops (like most good beers) and hibiscus. At $32 a fifth I savor every drop.

I brew Beers and Meads, but don't even try to replicate other brews, except a dark beer called Imperial Russian Stout (sometimes called "Triple Stout") At about 8% it makes itself known. My meads run about 13 to 15%. I brew them sparkling, they are often confused with Champaign.

The mixture of Fruit and Honey when brewed together is called a Momoly. That King Midas blend sounds good, I'll have to look that up!

Ivan