Mellow Meadery

Mellow Meadery OPENING SOMETIME šŸ¤” IN 2026 CORNELIUS, NC
I make mead with NC honey and from-scratch soda.

Recipes are inspired foreign cuisine and the golden ages of American cocktail bars and soda bars.

12/21/2025

Practice makes perfect ig šŸ˜‚šŸ˜‚šŸ˜‚

12/11/2025

Staying on the grind šŸ’ŖšŸ˜¤

Should I share more soda recipes?

Recipe:

0.75ml Hibiscus Extract

0.75ml Vanilla Extract

Mix together with 1.5 oz of 2:1 simple syrup (which is 2 parts sugar 1 part water)

Add 12 drops of 88% Lactic Acid

Top with 10.5oz sparkling water

No need for emulsifiers or preservatives so long as you're not storing this long term

Song is ā€œKnucks x Jazz x Drill Type Beat - Smooth Criminalā€ by Wonderlust Beats. Go like and subscribe: https://www.youtube.com/watch?v=UEO0jR2P6M8

11/26/2025

I wanna share my favorite pound cake recipe. Make some for your Thanksgiving. Also hereā€™s an autumn spice old fashioned cocktail

CAKE INGREDIENTS

1 1/2 cups unsalted butter, room temperature

3 1/2 cups all-purpose flour

2 1/2 cups granulated sugar

4 large eggs, room temperature

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

2 teaspoons vanilla extract

1 teaspoon almond extract

FROSTING INGREDIENTS

3 tablespoons butter, softened

1 tablespoon honey (I used macadamia honey)

1 teaspoon vanilla extract

1 cup confectioners' sugar

Dash of liquid of your choice (I chose liquid courage, but you can use water)

Reverse cream butter and flour by mixing thoroughly. Mix in sugar, then add 1 egg at a time, mixing just enough in between to incorporate. Mix in salt and baking soda, then (surprise) mix in buttermilk and extracts.Ā 

Butter and flour your bundt pan, then put in oven at 325F for 50mins to 1hr 15mins (my toaster oven finishes at 45-50mins). To test if the cake is ready, poke it with a skewer. The skewer should come out mostly clean.Ā 

For frosting, just mix everything together and put on the cake. Itā€™s super simple

AUTUMN OLD FASHIONED (You canā€™t have this cocktail because I havenā€™t opened for business yet, sorry buster)

5 Drops Mellow Meadery Autumn Spice Extract

5 Drops Mellow Meadery Orange Bitters

0.5 ounces Simple Syrup

2 Ounces Whiskey

1 Tangerine Peel, expressed

Song is ā€œHolywood Lifeā€ by John Andrew Barrow and Pete Masitti

10/22/2025

Does wine or mead need to be stored on its side? 99.999% of the time, the answer is no. I've yet to find any solid evidence that supports the idea that wine is better stored on its side than upright, especially for the average consumer! So unless you're maintaining a cellar of antique wines or mead, don't worry about how you store your wine and mead. However, once you open it, there are clear steps you should take to preserve your wine and mead! I'll talk about those in another video.

10/13/2025

Thank you, , for the sacred Fermentation Handbook. New mead is about to be šŸ’Æ

I've had a hard time choosing which flavors to have when I first open shop. There's too many good flavors to share, espe...
08/27/2025

I've had a hard time choosing which flavors to have when I first open shop. There's too many good flavors to share, especially with all the soda flavors I've developed! There's tons of good melomels, and I have many varieties of honey for good traditionals, but root beer meads and cola meads are deliciousĀ too! Here's five batches I did earlier this year.

The Orange Blossom - Bees pollinate the orange treeĀ fields in Florida and produce a high purity orange blossom honey. The result is a wonderful combination of the vibrant citrus flavor of orange peel but with the tanginess of a smooth, full-bodied honey. This is definitely my favorite traditional-style mead.

The Hydromel - A session strength, naturally carbonated mead spiced with Aromatic Elixir, an old recipe combining orange oil, cassia cinnamon, and ceylonĀ cinnamon. There are many iterations of Aromatic Elixir, and it would end up being the basis for modern colas!

The Melomel - I've always enjoyed blackberries in my cocktails, in my cider, and now it's in my mead! I removed the blackberries from the tank early on so that the seeds didn't impart any bitterness into the batch. The result is a mildly tart, velvety mead that leaves a pleasant, lingering fruitiness on the tongue.

The Cyser - Cider was my go-to drink before I decided to start making mead. For this batch, I blended multiple apple varieties from Appalachian orchards and fermented them with North Carolina wildflower honey. The aroma of my favorite apples with distinctive low notes and tang from honey.

The Traditional - I work with several local beekeepers to source honey. This traditionalĀ is made with honey from a lovely company called GatherYe Honey. It is a very bright honey with a fascinating mintiness and floral nature to it. I made a traditional with this special honey to showcase its unique flavor.

I'm working on many more meads, and I can't wait to share them with y'all!

Happy Mead Day, everyone! Unfortunately, I didn't win this year's mead competition at Charlotte's homebrew store... beca...
08/03/2025

Happy Mead Day, everyone! Unfortunately, I didn't win this year's mead competition at Charlotte's homebrew store... because I was too busy being a judge babyy

A big thanks to for the opportunity and shoutout to all of the amazing meadmakers in North Carolina!

Address

10421 Bailey Road STE D
Cornelius, NC
28031

Telephone

+17045893348

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