290 lines
11 KiB
Plaintext
290 lines
11 KiB
Plaintext
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94
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94/100: Mead recipes (part 1)
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Name: Scrape #42 @19991
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Date: Fri Sep 25 17:01:29 1992
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From: The Castle ARGH! [919-782-8962]
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Basic Small Mead
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Source: Cher Feinstein (crf@pine.circa.ufl.edu)
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Digest: Issue #267, 9/30/89
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Ingredients:
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2-3 cloves
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2 sticks cinnamon
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2 thin slices ginger
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2-4 teaspoons orange peel
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2 pounds honey
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yeast
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1/4 cup vodka or grain alcohol
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Procedure:
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[PAUSE] In a 1-gallon pot, simmer cloves (lightly cracked), cinnamon (broken),
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and ginger. Add orange peel. The amount of orange peel will vary depend-
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ing on type of honey used. Use less orange peel with orange blossom
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honey, for example. Simmer.
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Add water to bring volume to 3 quarts. Return to simmer. Add honey,
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stirring constantly. Do not boil! Skim off any white scum. If scum is
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yellow, reduce heat. When no more scum forms, remove from heat, cover
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pot, and leave overnight. The next day, strain to remove as much spice
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particles as possible. Pitch yeast. Replace pot cover.
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Twelve hours later, rack mead to 1-gallon jug, leaving dregs of yeast.
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Top off jug, bringing to base of neck. Take a piece of clean paper
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towel, fold into quarters, and put over mouth of jug. Seal with rubber
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band. Ferment for 36 hours, replacing paper towel whenever it becomes
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fouled. Refrigerate 8-12 hours. Rack to new jug and put back in
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refrigerator for 12 hours. Add 1/4 cup vodka to kill yeast. Rack to
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fresh jug. Refrigerate 3-4 days. Bottle.
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Comments:
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This is a quickie mead, drinkable in 2 weeks, however, it does improve
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with age. Aging at least a couple months is recommended. This mead is
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excellent chilled.
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[PAUSE]
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Specifics:
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Primary Ferment: 2 days
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Secondary Ferment: 2 weeks
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Prickly Pear Cactus Mead
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Source: John Isenhour (LLUG_JI.DENISON.BITNET)
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Digest: Issue #177, 6/15/89
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Ingredients:
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20 pounds Mesquite honey
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75-100 ripe prickly pear cactus fruits
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2 packs sherry wine yeast
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Procedure:
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See Papazian's book. This recipe was based on it.
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Comments:
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[PAUSE] This is Dave Spaulding's version that won the grand prize at the 1986
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Arizona State Fair.
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Specifics:
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Original Gravity: 1.158
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Final Gravity: 1.050
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Secondary Ferment: 5 months
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Blueberry Mead
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Source: Jonathan Corbet (gaia!jon@handies.ucar.edu)
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Digest: 11/28/88
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Ingredients (for 6-1/2 gallons):
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7-10 pounds fresh blueberries
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1-2 pounds corn sugar
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1-2 ounces hops (Cascades is fine)
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10 pounds honey
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yeast
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lemon grass tea (optional)
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[PAUSE] Procedure:
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To make 6-1/2 gallons of mead, Boil the honey, sugar, and hops for at
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least an hour (although boiling honey is not favored by most digest
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subscribers, it works fine and is the method used by Papazian). Clean
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berries and mash well. Put mashed berries, hot wort, and enough water
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to make 6-1/2 gallons into a fermenter. Pitch yeast. After one week,
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strain out berries and rack to secondary. Ferment at least one more
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month and then bottle, priming with corn sugar and perhaps some lemon
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grass tea. Age 6 months to a year.
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Comments:
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This mead usually comes out quite dry. This recipe makes 6-1/2 gallons.
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Specifics:
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Primary Ferment: 1 week
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Peach Melomel
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Source: Michael Bergman (bergman%odin.m2c.org@ RELAY.CS.NET)
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Digest: Issue #90, 3/1/89
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[PAUSE]
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Ingredients:
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6 pounds peaches
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3/4 pint elderflowers
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2-1/2 pounds acacia honey
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1/30 ounce tannin
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Graves yeast
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1/4 ounce tartaric acid
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1/4 ounce malic acid
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Procedure:
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Press peaches (after removing pits). Dissolve honey in 4 pints warm
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water, blend in peach juice along with acid, tannin, and nutrients. Add
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100 ppm sulfite (2 campden tablets). After 24 hours, add yeast starter,
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allow to ferment 7 days before adding elderflowers. Ferment on flowers
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for 3 days then strain off flowers and top off to 1 gallon with cold
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water. Ferment until specific gravity drops to 10, then rack. Rack
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again when gravity drops to 5, and add 1 tablet campden. Rack again when
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when a heavy deposit forms, or after 3 months, whichever comes first.
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Add another campden tablet. Rack again every 3-4 months, adding a tablet
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after every second racking.
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[PAUSE] Comments:
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This recipe is based on procedures outlined in Making Mead, by Bryan
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Acton and Peter Duncan. They advocate the use of campden rather than
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boiling because they feel that after boiling for a long time most of the
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essences of the honey are gone. Read the "Basic Procedures" section of
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Acton & Duncan for more info.
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Riesling Pyment
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Source: Jackie Brown (BROWN@MSUKBS.BITNET)
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Digest: Issue #184, 6/24/89
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Ingredients:
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4-1/2 pounds wildflower honey
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5-1/2 pounds partial blueberry honey
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2 tablespoons acid blend
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1 tablespoon pectic enzyme
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4 pounds Alexander's Johanissberg Riesling extract
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1 pack Red Star champagne yeast
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Procedure:
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[PAUSE]
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Boil honey, acid, enzyme and Riesling extract for 1 hour (I have since
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learned that honey is best not boiled; subsequent batches have been made
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by holding the mixture for 2 hours). Cool and pitch yeast. Rack to
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secondary after 8 days. Bottle after 4 months.
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Comments:
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This is more winey than your straight mead, but very pleasant. Medium
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dry and spritzig---very nice as a table wine. Those of you set up to
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crush your own grapes might try a grape honey mix. A drink of noble
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history!
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Specifics:
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Primary Ferment: 8 days
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Secondary Ferment: 48 days
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Cyser
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Source: Arun Welch (welch@cis.ohio-state.edu)
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Digest: Issue #537, 11/14/90
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[PAUSE] Ingredients:
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4 gallons fresh cider (no Pot.Sorb)
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5 to 6 pounds honey
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1 gallon water
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1 large stick cinnamon
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5 cloves
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2 pods cardamom
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2 packs Red Star Pasteur champagne yeast
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Procedure:
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Simmer the spices in the water for 10 minutes. Dissolve honey. Simmer
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and strain crud until there isn't any more. Transfer to primary, along
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with cider (this should bring primary to a good pitching temperature).
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Pitch yeast and wait 1 to 2 weeks for the foam to die down. Transfer to
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secondary. Ferment in secondary 3-6 months. Bottle and age another 3 or
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more months.
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Specifics:
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Primary Ferment: 1-1/2 week
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Secondary Ferment: 3-6 months
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[PAUSE]
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Wassail Mead
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Source: Mal Card (card@apollo.hp.com)
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Digest: Issue #538, 11/15/90
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Ingredients:
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12-1/2 pounds light clover honey
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4 teaspoons acid blend
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5 teaspoons yeast nutrient
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wine yeast
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Procedure:
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Add honey, acid blend, and yeast nutrient to 2 gallons of water and boil
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for 1/2 hour. Add this to 1-1/2 gallons of cold water inthe primary
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fermenter. Pitch yeast when the temperature reaches 70-75 degrees. Use a
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blow off tube if you use a carboy. Allow fermentation to proceed for 3
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weeks or more (up to several months). When the mead becomes fairly
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clear, rack to secondary. Attach air-lock. Leave the mead to sit at
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least 3 weeks. When yeast settles to bottom and is clear, it is ready to
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bottle. Adding 3/4 cup of corn sugar at bottling will produce a sparkl-
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ing mead. Sparkling meads should not be made with an original gravity
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[PAUSE] higher than 1.090.
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Specifics:
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Original Gravity: 1.100
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Final Gravity: 1.000
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Quick Mead
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Source: Kevin Karplus (karplus@ararat.ucsc.edu), Issue #538, 11/16/90
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Ingredients:
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3 gallons water
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5 pounds honey
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1/3 cup jasmine tea
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1/2 teaspoon ground ginger
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2 teaspoons cinnamon
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1/2 teaspoon ground allspice
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1/2 teaspoon ground cloves
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1/2 teaspoon ground nutmeg
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ale yeast
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[PAUSE] 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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The less honey, the lighter the drink, and the quicker it can be made.
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1 pound per gallon is the minimum, 5 pounds per gallon is about the
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maximum for a sweet dessert wine. This mead is a metheglin because of
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the tea. The yeast is pitched one day after starting the batch, the crud
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skimmed about 10 days later, then wait 3 days and rack to secondary.
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Wait 2 more weeks and bottle---about 4 weeks from start to finish.
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Comments:
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Yield is 3.1 gallons. Excellent clarity, fairly sweet flavor, slight
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sediment, light gold color. An excellent batch.
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[PAUSE]
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Read:(1-100,^94),? :
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