Brewed: December 11, 2023
Bottled:
An attempt to reproduce Aluneloops from 2011. Start with a traditional mead and add hazelnut extract before bottling.
Brewed: February 14, 2023
Bottled: August 26, 2023
A ginger methyglyn with a touch of lime. This is similar to Zingiberli with more ginger and lime. The name comes from the cocktail sometimes called a Moscow Mule; vodka, ginger beer, and lime.
Brewed: January 22, 2023
Bottled: August 31, 2023
A Damson plum melomel, with some sloe plum. Both grown on the farm.
Brewed: November 23, 2022
Bottled: June 22, 2023
This is Dick's third Fruit Salad melomel. This version has peaches, rhubarb, raspberries, chokecherry, and pomegranate.
Brewed: November 14, 2022
Bottled: April 5, 2023
This is a copy of Cherry Squared, with different honey. Melomel.
Brewed: October 22, 2022
Bottled: January 31, 2023
Grapes from my backyard and clover honey make a pyment/melomel.
Brewed: February 5, 2022
Bottled: September 17, 2022
Using up some old, slightly caramelized, darkened honey to make a Bochet.
Brewed: October 31, 2021
Bottled: March 29, 2022
A cyser made with freshly pressed Talisman Farm apples.
Brewed: September 11, 2021
Bottled: June 9, 2022
Local honey from a bee-keeping neighbor. This is a traditional mead, meant to bring out the flora qualities in the honey. It is very tasty.
Brewed: October 17, 2020
Bottled: August 14, 2021
The day we made this strawberry melomel, with rhubarb and apricots, was the day the CalWood fire started above Jamestown. It rather exploded due to very dry and windy conditions, eventually starting various other small fires along/near the west side of US 36 north of Boulder. Dick, Marcia, and I watched thick smoke plumes as we brewed. The farm was under an evacuation order from 15:40 to 20:40, but we were in the north-east corner of the evacuation zone, well away from any fires, and didn't leave.
Brewed: August 11, 2020
Bottled: May 15, 2021
Originally called Cloudname. After the first racking we decided that it most resembled some type of stratus cloud and was later renamed Altostratus. It a methyglyn with Angelica root and a bit of ginger root. This a 3 gallon experimental mead, by me and Dick, using Talisman farm angelica root.
Brewed: May 15, 2020
Bottled: September 24, 2020
Brewed a pomegranate melomel with Dick and Marcia at TF.
Brewed: February 21, 2020
Bottled: June 3, 2020
Brewed a cherry melomel with Dick and Marcia at TF.
Brewed: November 21, 2019
Bottled: February 12, 2020.
Brewed a ginger methyglyn with Dick Dunn at Talisman Farm.
Brewed: October 27, 2019
Bottled: December 12, 2019.
A currant melomel using red, white, and black currants. This was a collaborative effort by me and Dick Dunn (Talisman Farm), brewed at the farm, with currants grown at the farm.
Brewed: November 2, 2018
A raspberry apple melomel/cyser. Sadly, this one did not make it due to extreme neglect.
Brewed: July 7, 2017
Bottled: July 6, 2018
A pineapple strawberry melomel with pureed fruit.
Brewed: November 5, 2016
Bottled: September 30, 2017
A peach melomel with Morton's Orchard organic peaches. Peaches were peeled, sliced and frozen in September 2014.
Brewed: March 13, 2015
Bottled: Apple Blues May 6, 2016
Bottled: Double Disaster September 7, 2016
Long time no brew. After Marcia's freezer died we were able to save some fruit. This double batch has apple juice and blueberries in one half, and pie cherries in the other half. The one with apple juice and blueberries is called Apple Blues. The other was called Very Cherry, but due to a bottling mishap it became Double Disaster. Melomel.
Brewed: October 24, 2012
Bottled: Talisman Raspberry Cyser - October 10, 2013
Bottled: We Dunn Made Cyser - December 26, 2013
Fresh apple juice from Talisman Farm went into this double batch. Some old Talisman Farm raspberries went into one batch. TRC had very good raspberry flavor at bottling time. Cyser/melomel.
Brewed: April 19, 2012
Bottled: September 7, 2012
This is our fourth pomegranate melomel. This time with more juice.
Brewed: February 1, 2012
Bottled: March 28, 2012
After we finished bottling Just Plain we started a cider with Big B's Apple juice.
Brewed: April 3, 2011
Bottled: Aluneloops - November 17, 2011
Bottled: Just Plain - February 1, 2012
It was a rainy day, trying to snow, when we brewed a double batch of traditional mead. Aluneloops has hazelnut extract.
Brewed: December 29, 2010
Bottled: June 17, 2011
Green and purple grapes picked at Marcia's former house on Berkley St. When bottled it was sweet with good grape flavor. Melomel / Pyment
Brewed: December 24, 2010
Bottled: March 4, 2011
A cider made with Big B's Apple Juice.
Brewed: November 20, 2008
Bottled: October 16, 2009
This is a very simple three gallon batch, made with Big B's Ginger Apple Cooler and orange blossom honey. Melomel / Methyglyn
Brewed: October 25, 2007
Created: DD BoilBerry & DD Hippy - November 24, 2007.
Bottled: Boilberry - July 24, 2008
Bottled: Hippy - February 6, 2009
This double batch reflects a certain amount of disorganization during the initial brewing process. No errors in sanitation, but the process did take longer than it should as we had to pause to sanitize some item or other that didn't make it into the bleach tub. One batch turned into a blueberry melomel while the other became a rosehip melomel. We were going to bottle both batches, but again disorganization struck. That's what happens when you don't do this very often. Melomel / Rhodamel / Methyglyn
Brewed: September 23, 2006
Created: E4 Raspberry & E4 Violets - October 19, 2006
Bottled: both - April 25, 2007
A double batch made with clover honey. Added violets to one and raspberries to the other. Melomel / Methyglyn
Brewed: December 22, 2005
Created: S Raspberry & S Prickly Cher - February 2, 2006
Bottled: Solstice Raspberry - June 8, 2006
Bottled: Solstice Prickly Cher - August 24, 2006
A double batch with Wildflower honey. Frozen raspberries in one, tuna (prickly pear apples) juice and some frozen cherries in the other. Melomel
Brewed: April 22, 2004
Created: T2 - September 23, 2004
Bottled: June 23, 2005
Wildflower honey and agave nectar started this double batch. Tuna juice (fruit of the prickly pear) was added to this half. Methyglyn / Melomel
Brewed: April 22, 2004
Bottled: October 13, 2005
Wildflower honey and agave nectar started this double batch. Nothing else was added to this half. Methyglyn
Brewed: December 4, 2003
Bottled: Rosy - February 3, 2005
Half of a double batch, Rosy is a rhodomel with wildflower honey and rose petals.
Brewed: December 4, 2003
Bottled: Noverber, 4, 2004
Half of a double batch, Giniper has wildflower honey and Juniper berries. Methyglyn
Brewed: August 14, 2003
Bottled: March 25, 2004
Our first perimel (with pear juice). Perimel / Melomel
Brewed: May 29, 2003
Bottled: November 1, 2003
Sweet woodruff flowers spice up this mead. Only the flowers, no sprigs in the this one. Methyglyn
Brewed: March 13, 2003
Bottled: February 19, 2004
Keep It Simple Strawberry Rhubarb is made with strawberry juice and diced rhubarb. Melomel
Brewed: October 10, 2002
Bottled: July 3, 2003
Picked up honey and frozen pie cherries from Stahl's Orchards in Paonia on the way back from Telluride. Melomel / Methyglyn
Brewed: April 25, 2002
Bottled: February 6, 2003
Freshly picked Lilac flowers added to half of a plain mead, in progress. Lovely (March 25, 2004) Methyglyn
Brewed: April 25, 2002Started by making a plain mead, and splitting it in half. This half got a half case of RW Knudsen Pomegranate juice. Melomel
Brewed: April 18, 2002
Bottled: October 31, 2002
A storm was brewing in the west as we picked violets in the fading sunlight. Methyglyn
A peach melomel with Orange Blossom honey. Melomel
Brewed: October 8, 2001
Bottled: July 11, 2002
A pomegranate melomel made with half a case of RW Knudsen Pomegranate juice. Melomel
Brewed: June 21, 2001Fresh lavender sprigs and blossums. Very fragrant. Happy summer solstice. Methyglyn
Brewed: April 12, 2001
Bottled: January 24, 2002
First we brewed a plain mead. Then about a month later we added dandelion petals and chopped ginger. Methyglyn
Brewed: December 21, 2000
Bottled: September 13, 2001
Another prickly pear mead, this time without any added spices. Tried a bottle October 2005. Very good, strong prickly pear flavor. Melomel
Brewed: November 9, 2000
Bottled: September 13, 2001
This raspberry melomel has Talisman Farm raspberries and an ale yeast. Slightly sweeter than many of our meads, this one was also ready to drink earlier than most. Melomel
Brewed: September 28, 2000
Bottled: June 7, 2001
Freshly picked green and purple grapes were juiced and frozen prior to brew time. Pymet / Melomel
Brewed: August 3, 2000
Bottled: March 8, 2001
With freshly picked, pitted plums. Melomel
Brewed: May 11, 2000
Bottled: January 11, 2001
Another mead made with Sweet Woodruff. Once again we used sprigs with the flowers, which seems to take much longer to age than just flowers. Methyglyn
Brewed: February 17, 2000
Bottled: December 14, 2000
Strawberries, freshly pressed and frozen. Very tasty. Melomel
Brewed: December 25, 1999
Bottled: October 5, 2000
On December 22, 1999 there was full moon on the winter solstice. This mead commemorates that event. Flavored with hazelnut essence. Methyglyn
Brewed: November 4, 1999
Bottled: June 29, 2000
Raspberries from Lou's freezer with some blackberries and sour pie cherries thrown in for good measure. Melomel
Brewed: October 14, 1999
Bottled: March 30, 2000
Found sour pie cherries, blueberries, and blackberries in the freezer. Melomel
Brewed: June 24, 1999
Bottled: February 10, 2000
Started by making a cardomom methyglyn, then at the first rack added the juice of pricky pear apples (tuna). Melomel / Methyglyn
Brewed: June 3, 1999
Bottled: January 20, 2000
Sweet woodruff. A May mead brewed in early June. Sprigs of woodruff can taste a bit woody, compared to flowers only. Methyglyn
Brewed: March 31, 1999
Bottled: December 2, 1999
Violets brewed on the second full moon in March. This may or may not have been a Blue Moon depending on your definition. Either way, violet meads are always good. Methyglyn
Brewed: March 3, 1999
Bottled: September 30, 1999
Made with mashed 'Ocean Spray' cranberries. Melomel
Brewed: December 23, 1998
Bottled: June 17, 1999
A strawberry mead, brewed on winter solstice. Melomel
Brewed: November 12, 1998
Bottled: April 21, 1999
A cranberry and apple melomel. Melomel
Brewed: September 23, 1998
Bottled: March 17, 1999
Sour pie cherries for another cherry melomel, brewed on the fall equinox. Melomel
Brewed: August 13, 1998
Bottled: January 20, 1999
Violet flowers, picked in the snow. Every bit as yummy as Rainy Day Violets. Methyglyn
Brewed: December 17, 1997
Bottled: October 28, 1998
CHerry, Almond and Rhubarb = CHArRed. Melomel
Brewed: November 13, 1997
Bottled: August 26, 1998
Apple juice and honey make a nice simple cyser. Cyser / Melomel
Brewed: October 16, 1997
Bottled: May 17, 1998
First we brewed a plain mead, and then added peach juice with some extra honey to make a peach melomel. Melomel
Brewed: October 2, 1997
Bottled: March 25, 1998
First we brewed a plain mead. Then when it was ready to rack we mixed up some pumpkin with pumpkin pie spices and a bit more honey. Vegemel / Methyglyn
Brewed: June 19, 1997
Bottled: May 20, 1998
A thyme methyglyn brewed for the millenium in 2001. Just tried one in February 2005 and now it's getting really good. Methyglyn
Brewed: April 3, 1997
Bottled: September 11, 1997
Talisman Farm raspberries make a tasty melomel. Melomel
Brewed: February 20, 1997
Bottled: February 5, 1998
Plain Jane is a traditional mead. At bottling time we added Orange Flower Water to make Orange Jane, and Rose Flower Water to make Rose Jane. Rose Jane takes the longest to age, after five years she was just thinking about getting drinkable. Plain Jane was good after about a year in the bottle, and continues to improve. Traditional / Methyglyn
Brewed: November 7, 1996
Bottled: May 3, 1997
In memory of our friend Dean. Rest in Peace. Apple and choke cherry. Very tart. This one took many years to mellow out. Melomel
Brewed: October 31, 1996
Bottled: May 3, 1997
Spiced pumpkin. Very tasty, like pumpkin pie. Note from Diane Dunn - one should not leave spices in, as they can turn bitter. Next time use whole spices in a muslin bag and remove them. This mead should age for a VERY long time. Note from Rebecca - We tried a bottle October 28, 1998. It still tasted very young, with some spice flavor, but very little pumpkin flavor. This one did take a while to age, but by 2001 the pumpkin flavor did come out and this mead became very tasty. It continues to improve with age. Vegemel / Methyglyn
Brewed: October 24, 1996
Bottled: March 13, 1997
Apple, cherry and peach all patched together. Melomel
Brewed: October 10, 1996
Bottled: January 9, 1997
It was a good year for apples, so we made another hard apple cider. Cider
Brewed: September 21, 1996
Bottled: December 5, 1996
A basic hard apple cider. Quite good. Cider
Brewed: September 19, 1996
Bottled: February 13, 1997
This tasty peach melomel got its name from watching frozen lumps of peach slush slowly melting in hot honey and water. Melomel
Brewed: September 12, 1996
Bottled: January 23, 1997
Sour pie cherries do make a cherry good mead. Melomel
Brewed: June 27, 1996
Bottled: August 29, 1996
A blueberry melomel. It's hard to go wrong with blueberries. We really need to do another one. Melomel
Brewed: April 25, 1996
Bottled: December 12, 1996
This is a rhubarb melomel. After some problems with stuck fermentation (Tiger Bomb, Rainy Day Violets) we built an insulated box to put carboys in. This was the first mead to go into the box. Melomel
Brewed: September 28, 1995
Bottled: May 23, 1996
Lots of fresh mint. This one is a bit strange, but it is improving with age. Methyglyn
Brewed: August 2, 1995
Bottled: February 22, 1996
The juice of ripe, red prickly pear apples spiced with mace. Unusual but quite tasty. Melomel / Methyglyn
Brewed: June 11, 1995
Bottled: January 11, 1996
Sweet woodruff flowers add a delicate flavor to this dry, sparkling mead. Marcia says, "Very subtle flavor. Very good mead." (September 1998) Rebecca says, "Clearly our best woodruff to date." (December 2004) Methyglyn
Brewed: June 5, 1995
Bottled: October 12, 1995
A delicious pomegranate melomel. Marcia says, "Really good. Among our best so far." Thanks to R.W. Knudsen for juicing those pomegranates. Melomel
Brewed: May 8, 1995
Bottled: May 23, 1996
Violet flowers picked in the rain make a light, lovely mead. This is one of U2M's best meads. Too bad we only made one gallon. (Note: June 19, 1997 - Very good. Hint of violets in color and flavor.) Methyglyn
Brewed: December 29, 1994
Bottled: February 1, 1996
A methyglyn made with Celestial Seasonings Bengal Spice tea. This one turned into a lesson on stuck fermentation and glass genades. Methyglyn
Brewed: December 26, 1994
Bottled: June 8, 1995
A methyglyn made with Celestial Seasonings Harvest Spice tea. Very nice. Methyglyn
Brewed: October 22, 1994
Bottled: April 13, 1995
We got a really good deal on strawberries. Yum. This one was quicker to age than our previous meads. Melomel
Brewed: September 18, 1994
Bottled: March 5, 1995
Based, very loosely on Barkshack Ginger Mead in the New Joy of Homebrew by Charlie Papazian. Freshly squeezed peach juice and ginger. Ginger tends to take a while to age, peach takes a while to clear. Patience will be rewarded. Melomel / Methyglyn
Brewed: September 17, 1994
Bottled: March 5, 1995
Based on Barkshack Ginger Mead in the New Joy of Homebrew by Charlie Papazian. When you are just starting out, you might want to start with meads that don't take so long to age. This sparkling cyser with ginger keeps improving with age. Cyser / Melomel / Methyglyn
Brewed: August 20, 1994
Bottled: January 30, 1995
Based on "Chief Niwot's Mead" in the New Joy of Homebrew by Charlie Papazian, this sparkling vanilla mead took a while to age. At five years it was just beginning to mature. At ten years it's light and dry and very tasty. Methyglyn
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