319 lines
12 KiB
Plaintext
319 lines
12 KiB
Plaintext
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95
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95/100: Mead recipes (part 2)
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Name: Scrape #42 @19991
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Date: Fri Sep 25 17:03:06 1992
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From: The Castle ARGH! [919-782-8962]
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Sack Mead
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Source: Kevin Karplus (karplus@ararat.ucsc.edu)
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Digest: Issue #538, 11/16/90
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Ingredients:
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3 gallons water
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16 pounds honey
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1/4 cup keemun tea
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1/4 cup oolong tea
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2 teaspoons cinnamon
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1/2 teaspoon whole anise seed
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18 clusters cardamom, crushed
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20 allspice, crushed
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1 inch galingale root, crushed
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yeast
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[PAUSE] unflavored gelatin (fining)
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Procedure:
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Boil water, adding tea and spices. Remove from heat and stir in honey.
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(Some mead makers boil the honey, skimming the scum as it forms). Cover
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boiled water, and set aside to cool (this usually takes a long time, so
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start on the next step). Make a yeast starter solution by boiling a cup
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of water and a tablespoon or two of honey. Add starter to cooled liquid.
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Cover and ferment using blow tube or fermentation lock. Rack two or
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three times to get rid of sediment.
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This recipe took about 6-1/2 months from brewing to bottling. First
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rack
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took place 15 days after brewing. 2nd rack 3 weeks later. 3rd rack 3
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months later. Gelatin added 1 month later. Bottled about 2--1/2 months
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later. Yield 3.7 gallons.
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Comments:
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Sweet, smooth, potent. A dessert wine. This is perhaps the best of my 20
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or more batches of mead.
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[PAUSE] Mead
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Source: Carl West (eisen@kopf.hq.ileaf.com)
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Digest: Issue #591, 3/7/91
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Ingredients (for 1 gallon):
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1 gallon bottled water
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2 pounds generic honey
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1 Medium lemon zest and juice
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1/4 teaspoon Red Star Champagne yeast
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Procedure:
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Simmer these together and skim off the scum as it rises. If you wait for
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it all to rise so you can skim just once and you miss the moment, the
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scum sinks, never to rise again. Pitch yeast when cool and kept it at
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room temp (65-72) for 5 weeks where it bubbled about once every 5
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seconds for the whole time.
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Comments:
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It was still bubbling when I bottled. Yes, I plan to begin drinking it
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soon, before it becomes a grenade six-pack.
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[PAUSE]
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Specifics:
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Primary Ferment: 5 weeks
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Melomel
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Source: Michael Zenter (zentner@ecn.purdue.edu)
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Digest: Issue #592, 3/8/91
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Ingredients:
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16 pounds wildflower honey
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5 gallons water
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5 kiwis
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3 star fruits
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1 pound cranberries
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acid blend to .45 tartaric
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MeV liquid mead yeast culture
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Procedure:
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[PAUSE] Pasteurized the honey and fruit at about 180 degrees for 10-15 minutes,
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ran through a chiller, pitched with VERY vigorous aeration. Let it
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sit
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with the fruit in for 7 days, then rack off.
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Comments:
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Now for the weirdness. I pitched at about 6 PM. No real activity the
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following day until about 4 PM when all of the sudden, there was a
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violent eruption of foam out of the airlock. No warning at all.
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Specifics:
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Original Gravity: 1.124
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Sweet Mead
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Source: Rob Derrick (rxxd@doc.lanl.gov) posted this recipe from C. J.
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Lindberg
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Digest: Issue #610, 4/4/91
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Ingredients (for 1 gallon):
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[PAUSE]
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5 pounds Honey (Smith's brand)
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1 teaspoon Citric Acid
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1/4 pint Strong Tea
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1 package Champagne Yeast
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Yeast Nutrient
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Procedure:
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Boil 1 quart of water, honey and citric acid for seven minutes. Then the
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add the tea and boil for five more minutes. The mixture was then added
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to 48 FL. oz. of cold water in the one gallon jug. The wort was then
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cooled overnight to 70 degrees. Add yeast and yeast nutrient. Ferment
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for four months.
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Specifics:
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Original Gravity: 1.153
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Primary Ferment: 4 months
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Blueberry Mead Recipe
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Source: Jay Hersh (hersh@expo.lcs.mit.edu)
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[PAUSE] Digest: Issue #643, 5/23/91
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Ingredients:
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12 pounds Wildflower Honey
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2 pounds blueberries
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2 teaspoons gypsum or water crystals
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3 teaspoons yeast nutrient
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1 ounce Hallertauer Leaf hops
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1 tablespoon Irish Moss
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2 packs Red Star Pastuer Champagne yeast
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Procedure:
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Boil hops, yeast nutrient and water crystals for 30 - 45 minutes. Add
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Irish Moss in the last 15-30 minutes of the boil. Turn off the heat and
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add the honey and the blueberries, steep at 180-190 degrees for 15 min-
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utes minimum (30 minutes is ok too). Pour the whole mixture to a bucket
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or carboy and let cool (or use a wort chiller if you have one). Add the
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yeast at the temperature recommended on the packet (85-90 degrees I
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think). Let it ferment. Rack the mead off the fruit after 6-7 days (you
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can actually let it go longer if you like). Let ferment for 4 more weeks
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in the secondary then bottle. Other people like to rack their meads at
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3-4 week intervals and let it keep going in the carboy. I don't think
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[PAUSE] too much fermentation went on after the first 4 weeks (I made this in
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July so it fermented fast), so if you keep racking you'll basically be
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doing some of the aging in the carboy, otherwise it will age in the
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bottles.
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Comments:
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This mead had a terrific rose color. It took over 8 months to really
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age, and was fantastic after 2 years. It had a nice blueberry nose to
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it, and quite a kick.
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Specifics:
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Primary Ferment: 1 week
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Secondary Ferment: 4 weeks
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Standby Mead
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Source: Michael Tighe (tighe@inmet.camb.inmet.com)
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Digest: Issue #697, 8/8/91
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Ingredients (for 1 gallon):
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[PAUSE] 1 gallon Water
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2 pounds honey
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1 Thumb size piece of ginger
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2 Tablespoons Orange peel (no white pith please)
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Champagne yeast
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Procedure:
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Bring the honey and water to a boil skimming off the white and brown
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foam as you heat it. Simmer/skim for about 5 minutes per gallon (5
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gallons = 20 min). When the boiling is almost done, add the ginger and
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orange peel. Cool (I usually let it cool "naturally"). Work with yeast
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(Werka Mead Yeast is good, champagne or general purpose wine yeast will
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do). Bottle after two weeks (while it's still sweet and still quite
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active). Refrigerate the bottles after another two weeks (to avoid the
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glass grenade syndrome and to make the yeast settle out of the mead).
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Comments:
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To quote the original source: "It will be quick and pleasant from the
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very start and will keep for a month or more." Other variations
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included:
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Add lots more honey and let it ferment till it stops. Bottle and wait a
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month or more, you get champagne.
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[PAUSE]
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Use some other citris fruit peel, such as lemon or grapefruit.
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Add some other fruit flavoring (crushed berries of some sort).
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Load up on the ginger (my friend makes Death by Ginger by using pounds
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of ginger per gallon!)
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Specifics:
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Primary Ferment: 2-3 weeks
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Honey Ale (Mead)
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Source: David Haberman (habermand@afal-edwards.af.mil)
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Digest: Issue #722, 9/12/91
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Ingredients:
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4 pounds Buckwheat honey
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4 ounces Styrian Goldings hops
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7 grams Red Star Ale yeast
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[PAUSE] 1 teaspoon acid blend
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1 teaspoon yeast nutrient
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1 cup corn sugar
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Procedure:
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Boil honey and 3 gallons water with 3 ounces hops for 47 minutes, add 1
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ounce last 7 minutes. Before adding hops, skim off the scum that rises
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to the top. Cool and pour into fermenter and top to 5 gallons. Add acid
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blend, nutrients and re-hydrated yeast. When fermentation completes, mix
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with 1 cup sugar, a little yeast and bottle.
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Comments:
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This was the very first beer I ever made and 7 years ago most people I
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knew didn't worry about the bittering units of the hops. I would guess
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that they were around 3% AAU's. Red star was the main yeast used at the
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time. Yeast nutrient is necessary since the honey does not have the
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required food for the beasties. I used buckwheat honey because I like
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the flavor. Do not drink this beer until at least 1 month after bottl-
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ing. Since it is made from honey the ale improves with age. A bottle
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that I saved for 4 and a half years tasted so good that I wish I had
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saved more! The beer had a very nice honey aroma and flavor. The hops
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were enough to balance the sweetness. I don't think that I would change
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[PAUSE] anything except try to make more and keep it a while before drinking.
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Specifics:
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Original Gravity: 1.031
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Final Gravity: 0.997
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Ginger Mead
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Source: Brian Bliss (bliss@csrd.uiuc.edu)
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Digest: Issue #618, 4/18/91
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Ingredients (for 6 gallons):
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15 pounds clover honey
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181 grams grated ginger
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2 tablespoons gypsum
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3 teaspoons yeast energizer
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1 ounce Hallertauer hops (boil)
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1/2 ounce Hallertauer hops (finish)
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4-5 pounds oranges
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juice from 1 orange
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[PAUSE] 1/2 teaspoon irish moss
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champagne yeast (Red Star)
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Procedure:
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Combine honey, ginger, orange juice, 1/2 ounce of hops, and yeast ener-
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gizer and bring to a boil. Remove a small amount of wort to be used for
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a yeast starter (Allow starter to cool, and add yeast). Boil the remain-
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ing wort 30 minutes. Add another 1/2 oz hops and boil for additional 30
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minutes. Turn off heat. Cut 4-5 lbs of oranges in half, and squeeze into
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the wort. Toss in orange halves after squeezing. Let sit 12 min. Strain
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into fermenter sparged into cold water, while removing the orange halves
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and squeezing the last bit out (with clean hands---very hot---ouch!).
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Comments:
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After several months it's just getting drinkable now. If I let a bottle
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sit in the fridge for about a week, and decant very carefully, it's very
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good, and gives one heck of a buzz.
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Specifics:
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Original Gravity: 1.088
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Final Gravity: 0.998
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[PAUSE] Primary Ferment: 12 days at 65--70 degrees
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Secondary Ferment: 1 month
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Read:(1-100,^95),? :
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