For those of you unaware, mead it fermented honey, much like wine if fermented grapes. I brew mead. I'm also going to try an experiment this weekend. I'm going to throw on a batch of vegetable mead, with carrots, squash and likely sweet potatoes. All are wonderful with both honey and each other, therefore there shouldn't be any problem with it tasting 'funny'. All I need to do is pick up both the carrots, a purply-red varietal grown here and the4 sweet potatoes. Should turn a lovely dark purple colour.
Otherwise, I have on batches of maple-blueberry, lemon-lime, lemon-ginger, apple (made with a local varietal of apple called a viking), strawberry, pear, holly berry, grape, and cherry...
If you're going to be putting on a batch of mead, get the ingredients while they are fresh (excluding the citruses) and more importantly in season. None of this imported from across the planet crap.
