Water, Honey, Yeast

Getting to know a very stubborn impeller a little better

Windsor, California

We are getting very close to making the first real batches of Tineo.

I’m happy to say that things are still moving ahead of schedule. For a long time, I’ve been working toward a fall launch, but at this rate I should be able to start making mead before the summer is over.

The final tank is now installed, and there is one major piece of equipment still on the way: a glycol chiller. It keeps the tanks at the right temperature and helps support a clean, healthy fermentation, which is especially important as Tineo moves from small test batches into real production.

Alongside all the work of getting the facility ready, I’ve continued experimenting with different session mead recipes. I’ve tried acid adjustments, a touch of maltodextrin, fruits, teas, and other small tweaks. But the best session meads I’ve made so far have also been the simplest: water, honey, and yeast.

There are some incredible meads, and incredible mead makers, using additional ingredients. I will likely explore ingredients that complement honey in future varieties. At the start though, Tineo’s focus will be simple session meads that showcase honey, clean fermentation, and natural balance.

We’re also working through revisions of the new Tineo branding, and I’m looking forward to sharing that soon. Seeing early images of Tineo in cans and bottles has been one of the most exciting parts of this whole process. What started as an idea is now a real meadery, and soon it will be something people can hold, open, and share.

More soon,
Chris