great tasting mead recipe

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at the end of this process I let it set another 3 days (Total of 6)
in 2 two liter bottles with the ez caps and then cleared one in the
fridge. I didnt use a fementor just the caps.
Tasty!!!!!!!!!!!!!



ON MAKING MEAD
by Baron Sir Riekin ap Gruagach

Being a simple recipe and observations on that most ancient and
civilized of beverages, MEAD ! Here offered in hopes of leading
benighted and ignorant savages toward the light of true humanity and
brotherhood.

APPARATUS
1 - 6 qt or better pot, with cover
1 - 1 gal glass jug, well cleaned
1 square of paper toweling and a rubber band
or 1 loosely fitting cap, or fermentation lock
3 feet of 5/16" or 3/8" aquarium tubing (plastic)
Enough champagne bottles or 2 liter bottles to hold 1 gal.
(which can be sealed to withstand carbonation)
INGREDIENTS
1 packet all purpose wine yeast (do NOT use brewer's yeast or yeast
for baking bread)
2 lbs. clover or orange blossom honey
2 WHOLE cloves (uncrushed)
2 sticks cinnamon, lightly broken
1/4 tsp. sliced ginger root (do not use powdered)
2 long strips of orange peel (approx. 2 tbsp.)
1 gal. of the best water available
PROCEDURE
Bring 3 qts of water to a boil along with the spices.
Simmer 15 minutes. REMOVE SPICES.
Add honey, stirring vigorously (or you'll have caramel on the bottom
of the pot!)
Once the honey has fully dissolved, allow the water to barely
simmer. White scum will form, skim it, and continue skimming until
no more rises. Failure to do this completely will allow the yeast to
act on the waxes and form turpines (which tastes like turpentine!)
so make sure you get every last bit, no matter how small.
Never allow the mixture to come to a full boil, or the character of
the honey will be destroyed.
Take pot off heat, cover, and leave overnight.

Next morning, when the liquid has cooled to room temperature, add
the contents of 1 FULL packet of yeast. (Failure to add the entire
packet can lead to the incubation of inferior yeast strains which
will ruin the flavor.) Cover pot again.

12 to 24 hours later - you should have a wildly foaming mixture.
Siphon the mixture into the previously sterilized 1 gal. glass jug.
(Clorox solution is fine for this - rinse well!)
Loosely screw on lid so gasses can escape, or cover with four folded
paper towels and rubber band, or fermentation lock.
Allow to ferment for 48 hours more, or until bubbling nearly ceases.
Siphon the liquid off the layer of dead yeast on the bottom of the
jug, so that none of the bottom layer gets into the mixture.
Clean the jug carefully, replace the liquid back in the jug, top off
with clean water, reseal, and place in refrigerator overnight.

Next day - Siphon into CLEAN, STERILIZED wine bottles or 2 liter
soda bottles, and cap tightly.
Leave in refrigerator 3 to 5 days and enjoy!
WARNING: pressure will be forming in the bottles; avoid excessive
handling. Flavor will improve up to ten days, after that, you really
need to drink it.

Note: The hangover produced by mead was considered by the Norse to
be a punishment too sublime to inflict on the frail frame of a
mortal. This is probably due to insufficient skimming of the "white
scum".

AFTER-WORDS
These instructions produce a lightly carbonated, mildly alcoholic
metheglin (spiced mead) which was originally taught to me by Duke
Cariadoc in 1974, (though he doesn't remember it - Good Stuff! ;)



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ORGINAL POSTER: stevieb172
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