Just bottled up a tremendously successful dry hopped wild mint mead. This one is a winner having used Light Cellar hops and honey as well wild mint from my garden. I made the mead plain with a wildflower honey and 3/4 of the way through the ferment added fresh wild mint to sit in the bottle, then strained that out after 2 days and added the dry hop cones for several days for their flavour to come out. strained it and bottled it today. and it is mighty fine! I'll be aging this one away for my November Mead Making class - if you're around and want to learn how to make mead and have a taste, join me. Class details are here: http://thelightcellar.ca/be-your-own-brewer-byob-activate-the-art-craft-alchemy-of-the-mead-making-november-17/...

perfect for a hot day of sun and gardening homemade Maccha Mint Ice Cream crafted with raw milk, organic cream, duck egg yolks, the finest of maccha powders from @jagasilk available @lightcellar, sweetened with wildflower honey, flavoured with homemade vanilla extract and some peppermint essential oil Garnished with homemade chocolate and mint from the garden You can't buy ice cream this good...