Just hit 250 likes, YES! YES! YES!!! Awesome moment so here is the entire first Mead recipe, favoured by both me the author, and the Baron Christian Christiansonn!!! Share it and this page around, any questions can be posted here as well, When we reach 275 I will release my drinking mead recipe LOL!!! Mead Workshop. Ingredients: 3kg Honey. (I buy raw honey for the natural wild yeast, but shop honey is ok) Juice of 6 Lemons/Limes, or Lemonade, or a citrus blend of your choice. 1 oz. White Wine Brewer’s Yeast. Fresh or already ground, Cinnamon, Nutmeg, Cloves, All-spice, and Cardamom. Fresh Ginger. Brewers Tannin. Equipment: 5lt Glass Demijohn. Bung with hole. Airlock for bung. Clean Cloth for straining brew through. Pots and Household utensils as directed at workshop. Heat-pad for winter brewing. Length of clear syphoning hose, to suit. Clean bottles for storing. General information: Sterilize your Demijohn, Airlock, and bottles, etc well, rinse thoroughly to remove all, detergents. I personally only use hot water when I set up. Particularly as I make sure I clean all of my gear straight after use. You can use fresh spices, but pre-ground spices are still very good. The ginger needs be fresh to bring out the right flavour. The citrus juice may have been frozen and stored, depending on availability at time of year. Pour the honey and 2l of water into a pot large enough to safely bring to the boil, when it just starts to bubble, turn the heat down and begin to simmer. Add your spices and ground ginger to the pot, be careful to only add the barest pinch of tannin, too much tannin can make your mead bitter. Allow mixture to simmer foe between 45 and 60 minutes. Then allow it to cool enough to make pouring a safe activity. Stain your fluid through a clean wet cloth to remove larger pieces of rubbish. I use a ‘Bonds’ singlet Loll!! (One I have never worn) Once at room temp, you can add your yeast, mixing it thoroughly. Then pour you Mead mix into your now sterilized Demijohn, at this point if you need to add extra water to fill the Demijohn. Put the bung with the hole in gently pushing your half-filled air-lock in after. Chose a place within your home or shed that your brew can stay and be relatively warm, about 18 to 22 degrees Celsius. It will need to stand for at least 30 days, to allow for correct fermentation. During that time, the solids will settle at the bottom of your demijohn, try not to stir them up too often. During winter, do not place your full demijohn onto a heat pad for the first 48 hours, if you do, you will almost certainly kill both your added yeast, and the natural wild yeast in your raw honey. After 48 hours of natural brewing, if it is winter, I use a small heat pad to kick my brew along. Put the heat pad on an old towel, if it is straight on a bench, you may lose heat from underneath, I then wrap my in another old towel to keep the heat in. After 30 days plus. Check if your brew is still producing a lot of gas, (This is not the tavern of the ‘Brown Eyed Barking Frog) if so hold off bottling for a week by week check. When syphoning be careful not to draw silt from the bottom up. Bottle into clean bottles of your choice, label with the date, and the bottle number (I give my brews a name, date, and bottle number) eg: 13/7/13 No; 1. This style of Mead is best left to age for at least 6 months, and after that you may drink it and think kindly of the nice, kind, caring human who taught you this recipe. It is best drunk chilled.
Posted on: Mon, 26 Jan 2015 00:22:20 +0000
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