Flying Cow Brewing

Flying Cow Brewing Est. Jan. 2012 when Doug was given a brewing system for Christmas. Named for our cat, Ella, the original flying cow. (Andrea & Doug Ware home brewers.)

Home brewery. Products are not for sale.

10/30/2022

I haven’t brewed or fermented much lately, but I hope that will change in 2023. I plan on making a batch of Chardonnay and a small batch of avocado honey mead in the new year. Cheers and thank you for the follow.

04/04/2021

Fun in the sun!


Day trip to Asheville / Mills River. First stop is at Forestry Camp. It’s a beautiful day! And Happy Easter.
04/04/2021

Day trip to Asheville / Mills River. First stop is at Forestry Camp. It’s a beautiful day! And Happy Easter.

This avocado blossom mead turned out nicely. Light caramel flavor, semi dry. It finished at 10.5% ABV, which is higher t...
10/26/2020

This avocado blossom mead turned out nicely. Light caramel flavor, semi dry. It finished at 10.5% ABV, which is higher than I wanted.

Last day of vacay.
09/27/2020

Last day of vacay.

A little R&R in Asheville.
09/26/2020

A little R&R in Asheville.

While all the equipment was out and clean, we decided to make another mead. This one is a single varietal traditional ma...
09/01/2020

While all the equipment was out and clean, we decided to make another mead. This one is a single varietal traditional made with avocado blossom honey (won in a competition three years ago). Thinking of certain friends and mentors while mixing this one.

The worst part of the day is done. Now to start filling these clean and sanitized bottles with blueberry mead. 😍
08/30/2020

The worst part of the day is done. Now to start filling these clean and sanitized bottles with blueberry mead. 😍

Added 6.2 lbs of blueberry purée to the mead today. It’s going back to the fermentation chamber for a week. Then we’ll r...
08/16/2020

Added 6.2 lbs of blueberry purée to the mead today. It’s going back to the fermentation chamber for a week. Then we’ll rack it off the purée and cold crash it for a week.

07/12/2020

Our blueberry mead is coming along nicely. We’re fermenting it at 68 degrees for a longer primary fermentation period. It’s dropped to about 1.070 from over 1.110 OG. It may finish around 13% ABV.

Transferred the Chardonnay to secondary today. We’ll bottle it in a couple of weeks. Cheers!
05/11/2020

Transferred the Chardonnay to secondary today. We’ll bottle it in a couple of weeks. Cheers!

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Rock Hill, SC
29732

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