RECIPE: RUSSIAN HOPPED MEAD - MEDOVUKHA

From beelocal.com

A few years ago my good friend Vitaly Paley told me he had run across an old recipe for a Russian hopped mead called "Medovuhka". Being very interested in esoteric mead recipes I asked if he would translate the recipe for me. Below is the result.
This recipe assumes that you know to keep your working area and utensils sanitized as we want to make sure there isn't any contamination. For tips there are great basic mead tutorials to be found online.
This particular recipe results in a very fresh live and sparking style of mead. The hops add a fantastic slightly bitter framework that balances out the sweetness. You may also play with different yeasts for different results. I personally prefer a dry mead hence the use of Champagne yeast.
Most of all have fun with it and enjoy!

INGREDIENTS
2.2 lbs of Bee Local honey
1 gallon of water (distilled is preferred)
50 grams of dry hops
1 Packet of Champagne yeast

INSTRUCTIONS
1. Heat 3 cups of water. Bring to boil. Remove from heat. Add hops and let steep for 1 - 3 hours. Strain then set aside.
2. Bring 1 gallon of water to rolling boil. Remove from heat. Let cool to 90 - 110 F.
3. Measure out 2 lbs of Bee Local honey and at to water. Stir until incorporated.
4. Start your yeast following directions on packet.
5. Add yeast to water and honey mixture (must).
6. Add steeped hop liquid to water, honey, yeast mixture. Stir.
7. Pour mixture into your fermentation container. A one gallon carboy or bucket will work fine.
8. Add your fermentation lock then set aside in a cool dry place out of sunlight.
9. Let ferment for 3 - 4 weeks.
10. Bottle Medovuhka into bottles with screw tops.
11. Place bottles into refrigerator for 6 months (or longer).
12. Drink and enjoy!

https://www.beelocal.com/blogs/news/recipe-russian-mead

Phantom Ales is Phantastik!: What the Ale!

From ocweekly.com

The fabled La Palma beer trail in Anaheim features nine breweries, and at its epicentre is Phantom Ales. Located in a cosy cul-de-sac, it doesn’t seem as if much is going on from the outside, but once you enter the tasting room, you find big-screen TVs that are properly situated so you won’t miss any of the local sporting events, wooden barrels of booze stacked high, and an open brewing area. For the home-brew-curious, Phantom Ales offers a well-stocked store and a six-month program, during which you’ll learn how a brewery operates from front of house to the back tanks for $1,000 per month.
Behind all the vats of beer is a kitchen, from which trays upon trays of food come out: piled-high nachos, five different kinds of fries, tacos, wings, pizza, sliders and salads. All perfectly pair with the various styles of beer on the menu.

Phantom Ales was originally a winery, but in 2014, owner Rob Gundling decided to add a brewery license to allow him to also make beer, cider and mead. The most popular mead here is the Cranberry Pomegranate (13 percent ABV), of which Gundling is hoping to increase production this year to keep up with the growing demand. The Flying Brick (8.2 percent ABV) is a solid IPA that is just as refreshing as it is bitter and finishes clean. At 11 percent ABV, the PXI Belgian Quad is infused with oak and bourbon, which give off strong tannins for a full-bodied, malty finish. The Wisdom Imperial Stout (12 percent ABV) comes fully loaded with notes of chocolate, coffee and toasted malts. And the Apple Cider (6.5 percent ABV) is dry-hopped with Columbus and Centennial hops to create a drink that’s tart enough to contrast with the sweetness of the apple, but with a crisp bitterness on the back end.
With a friendly staff and great-tasting suds and grub, Phantom Ales is everything a brewery should be. And who knows? You might catch the home-brew bug!

https://www.ocweekly.com/phantom-ales-is-phantastik-what-the-ale/