I’m at the Rabbit’s Foot Meadery. It’s a Friday evening, and I’m introducing some co-workers to mead produced down the street from our office. It’s been a good Friday. This is my second visit in the same day. Why two visits? A better question is why not two visit? I guess I’m just turning into their biggest promoter. I took a friend to the meadery after lunch. When I got back, some co-workers asked how my day was going. Soon I was back again introducing more folks to the mead.
One problem - yeast can’t eat honey. It’s a preservative. I was told you can preserve an apple by submerging it in honey. I’m dying to try honey apple slices! Yum! Honey pear slices? Even better!!
But if you add some water, those yeast get a foothold. And then you can make all kinds of good stuff. Most of it sweeter than…honey. Honey wine. No grapes, just fermented honey. Honey cider. The hard kind. Infuse some fruit puree to get your flavor of choice. Honey beer. Let those yeasties munch on both honey and grains.
And then it all came together. The bartender pulled out a special mead for us to taste. Golden and translucent. With a giant red ghost pepper floating in it. An exquisite balance of heat and sweet honey.
So why is it called the Rabbit’s Foot? The owner was home-brewing mead. After several failed attempts, he finally got a batch that looked like it was working out. Golden clear. The next day it was cloudy and discolored. For no good reason. Well. His daughter had dropped in her lucky Rabbit’s Foot to help him succeed. Yeah, ruined the batch with contaminants and coloring. But he decided that if he ever opened a meadery, he would call it the Rabbit’s Foot. And so he did.