Designing a label

With Terrapin Bluffs as the name, I set out designing a logo.  I had defined a few requirements...  I wanted 7 scutes (the plates on a turtles shell) to coincide with the number of diamondback terrapin subspecies.  I needed a reference to bees, since everything I make includes honey.  And that was it.  A pretty large box to work in.

At one point, I even envisioned a turtle whose shell was built of honeycomb, and whose body was dripping with honey as it stepped from location to location, leaving little drops everywhere along the way.  It's eyes, nose and mouth were the opening to this moving hive.  This fully ambulatory honey hive was pretty cool in my head.  However, my art skills aren't that great, and I wanted something simpler anyway.  The honey turtle may still be a mascot one day, but it wasn't good for the label.

I eventually decided on a turtle shell with a hexagon border (honeycomb), with the Terrapin Bluffs name wrapping around the shell.

Here are a few of the early label designs, with 7 scutes in entirety.

The first design iterations, from winter 2012.

Early drawings of the turtle shell for the logo (summer 2012)

Now we're getting closer.  My carved pumpkin for last Halloween (Oct 2012).

Finally I realized I should include the namesake for the brand in the design, and decided to outline the shell in the image based on the shell on a real turtle.  I took the 7 scute idea from the pumpkin carving (1 large central scute outlining the typical 5 scutes down the middle, with 3 scutes on each side depicting where the 4 would normally be).  I started with a photo, and outlined the shell portions I wanted.

Last, it was just adding a layered hexagon, changing some colors, and there you have it, the TBM logo.  Thanks for reading!

Why Terrapin Bluffs Meadery?

I contemplated long and hard what kind of name I would want for a meadery.  Did I want to evoke an image of something, choose a family name of heraldry (Jones wasn't that interesting...), or even name it after a legend?  I was initially leaning towards the legend idea, as it would be fun to play on the history of mead with each of the new recipes.  However, finding a suitable legend proved difficult.

At first, I researched the story of the Red and White Dragons of Welsh mythology, where it required a cauldron of mead to quaff their thirsts such that they no longer fought and shook the castle walls.  The name was to be Lludd's Tavern, after Lludd Llaw Eraint, the hero who eventually captured the dragons.  If he could create a mead (well, purchase really) that could entice dragons, it certainly would be fit for friends and family.  I am also predominantly Welsh on my father's side, so it would have made sense from a historical perspective.  Needless to say, I found out that a pub by the name of King Lud used to exist in England, and scrapped the idea.

Then I thought about Norse mythology.  Most people revert to knowledge of Beowulf when discussing mead's origins, so I thought, why not play on the already popular ideas of Vikings drinking mead.  I thought of using Loki's Tavern as the meadery name, where I could name all my meads about his deeds or those of other trickster gods from cultures around the world.  Unfortunately, I don't really fancy myself being a trickster or prankster of sorts, so it didn't really gel with my personality or ideals.  Back to the drawing board I went.

Finally, it dawned on my that I should really use something personal to me.  Since I was about 5 years old, I've kept turtles as pets.  I even went to the University of Maryland, despite being from Florida.  I really liked the idea of using the terrapin as the namesake for the meadery.  However, there already exists a Terrapin Beer Company in Athens, GA and a Terrapin Station Winery in Maryland.  How could I differentiate myself from these two companies and not run the risk of infringing on trademarked products?  After all, both already produce alcohol (albeit beer and wine are regulated differently, and neither of these two companies could sell eachother's product, but that's a topic for another blog!).  Terrapin Meadery was too simple, and I didn't think it would fly with the two companies in existence.

Then I remembered all those times I've seen lots of turtles basking on the banks of rivers, streams, and lakes.  If I stretched the idea of these banks, I figured I could call them bluffs.  It also worked since I'm bluffing that I own a meadery (who knows, maybe I one day will).  After I thought more and more about it, the name just stuck.  Terrapin Bluffs Meadery.  It just fit, but then it came time to design a label...

My First Mead

My first mead, and which would come highly recommended to be your first mead, was a simple recipe of Joe Mattioli's Foolproof Ancient Orange, Clove and Cinnamon Mead, or JAO for short.  Not knowing much when I first started, I went with a recipe that was geared towards the beginning meadmaker, forgiveness for mistakes included.  Some may say to just start with a traditional mead, but if you want something fast, easy, and delicious to drink, this is the place to start.

The Recipe 
JAO, and all it's variants, are based on the simple premise that 3.5 pounds of honey fermented with Fleischmann's Active Dry bread yeast and mixed with a fruit will generally end up ok.  The basic recipe is as follows (liberally copied from JAO):


1 gallon batch

3 1/2 lbs clover or your choice honey or blend
1 large orange, cut in eighths or smaller
1 small handful of raisins (approximately 25)
1 stick of cinnamon (not to be confused with cassia)
1 whole clove
(Optional) a pinch of nutmeg and allspice
1 teaspoon of Fleischmann's bread yeast
Water to 1 gallon

Process:
Use a clean 1 gallon carboy.  Dissolve honey in some warm water and put in the carboy.  Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy -- rinds included -- its okay for this mead -- take my word for it -- ignore the experts).  Add raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( need room for some foam -- you can top off with more water after the first few day frenzy)  Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process.

When at room temperature in your kitchen, put in 1 teaspoon of bread yeast. ( No you don't have to rehydrate it first-- the ancients didn't even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)(The yeast can fight for their own territory)

Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's)( Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.

Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch

After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (Like in a cabinet) likes a little heat (70-80). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) . If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.
If you were successful, which I am 99% certain you will be, then enjoy your mead. When you get ready to make different mead you will probably have to unlearn some of these practices I have taught you, but hey--- This recipe and procedure works with these ingredients so don't knock it. It was your first mead. It was my tenth. Sometimes, even the experts can forget all they know and make good ancient mead. 

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If you decide to give this mead a try, I hope you find it as successful as I did.  That winter, it made a perfect gift for the family.  Thanks Joe for the delicious recipe!

The Beginning

A few years back, September 2009 to be precise, I fermented my first batch of mead.  I was 23, fresh out of college with a little bit of spending money, and thought why not try my hand at making some homemade alcohol.  It can't be that hard.  I had never tried mead before, but thought beer was overdone and wasn't a huge wine fan at the time (how many guys are in their 20s?), and why not start with the drink of the Vikings?  If it was good enough for Beowulf, it must be good enough for me!

Three and a half years later, I'm still making mead, although not as much as I want to.  I currently have 13.5 gallons under airlock, but I could always use some more.

For those who don't know what mead is, you aren't alone.  And when I say I make mead, most people ask, "How you make meat?" thinking I'm a farmer of sort.  Mead is simply fermented water and honey.  Many ingredients can be added to make variants of mead, including fruits (melomel) and spices (methyglyn).  For those interested in more about mead, stay tuned.  Or if you aren't patient, check here: www.gotmead.com.  It's the best repository of mead knowledge I've found, and the folks are friendly too!

I recently decided on a name for my fictitious closet meadery, Terrapin Bluffs, and a logo (things I'll explain in later posts).  So, I figured the next step might as well be to document all my merry adventures making the world's oldest (arguably) fermented beverage.  So this is my journey, or more appropriately, will be.