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(via togettoterrapin)
1 quartered orange
1 Tbsp fresh grated ginger
1/4 tsp acid blend
ale yeast
Remove orange and ginger with a sanitized strainer after 30 minutes. Cool and pour into fermenter.
Pitch yeast when must is 70-75 degrees F.
Rack the mead when fermentation slows (after about 1 week) to secondary.
Additional rackings may be necessary.
Comments:
The mead is drinkable when cleared, but improves with aging. Total time till drinkable is about 2.5 months, hence the name Quick Mead)
This is an ale strength mead that is just fine for a medieval feast or for whooping it up on St. Paddy’s Day or Lammas.
You can also ferment this one with a wine yeast or Mead yeast if you choose. I have found that it is fairly dry and gingery. Quite tasty in fact.
Source: kurt@iquest.net (Kurt Schilling)
Mead Lover’s Digest #468, 19 March 1996
10 lbs wildflower honey
5+ gallons cider
6 tablets Campden/Metabisulphate
Ale Yeast
Let sit in loosely covered fermenter for 24 hours. Add yeast.
Rack to secondary when fermentation slows. Rack to keg when still.
Force carbonate if desired.
Condition for as long as you can stand it.
Drink liberally.
Fall over.
Comments:
These days I am not adding the Campden tablets. That step is optional.
Source: Chuck Cox ( chuck@synchro.com)
Mead Lover’s Digest #5, 1 October 1992
a blackberries and Spices
- 1 package of Red Star “Premier Cuvee” yeast
- Yeast nutrient
- 4 pounds of clover honey
- 1 gallon of spring water
- 8 ounces of Black berries - Frozen
- 1 whole clove
- inch and a quarter ( 1 1/4 ) long section of a vanilla bean. Split length-wise.
This is the process that I use for this recipe-
First set your black berries out so that they have enough time to thaw. I try to pick out the darkest of the berries at this point. I use about half a pound for this recipe. This amount gives the mead a wonderfull dark red color and just enough taste of Blackberry to make it special. Once they have thawed crush them in a bowl and set aside.
Pour about one third of a gallon of spring water into a pot. Gently heat the water on the stove to
about 90 degrees ( a candy thermometer is very helpfull here ) and add your honey, being sure to keep stirring evenly so the honey doesn’t get burned and the mixture becomes homogenous. Remove from the stove and stir for another minute, adding spring water until you have used about a half of your gallon jug. Let this sit to cool to room temperature.
Using a funnel, pour your honey and water from the pot into a 1 gallon carboy. Pour in enough of the remaining spring water so there is about an inch left until the gallon mark. Now you can add the yeast and the nutrient. Shake for about 4 minutes and add blackberries. Shake for atleast another minute so that all of the ingredients are mixed and the batch has an even dark red color.
Let this ferment for 2-3 weeks. Siphon into a clean 1 gallon carboy leaving behind as much sediment as you can.
Take your section of vanilla bean after it has been prepared and place it into a muslin tea bag. Steam the bag and place into the mead. After 4-5 days check the taste of the mead. If there is enough of a vanilla flavor remove the tea bag. Repeat this process with the clove. I like to leave it in until there is just a hint of clove.
I hope you enjoy this recipe as much as I do
- Sanitized 7.5 gal. fermentor
- 20 pounds orange blossom honey
- Little less than a gallon of water
- Mix with mixer about 5 minutes uniform mixture
- Make starter Lalvin 71b-1122 yeast 15 grams
- 20 grams of go-firm yeast hydrating additative (lalleman go-ferm lalvin)
- Rehydrate with water pour yeast packets into the water, put water in a cake pan and pour yeast on it.takes about 20 minutes..water at 104 degrees.
- Add rest of water up to 5 gal. level - use bottled or spring water. Not distilled.
- Take gravity reading 1140-1150
- Stir a little and add yeast to mixture and put on top of bucket. (can put some must into the yeast slowly before putting into the bucket)
- 6-8 hours later add ½ teaspoon diammonium phosphate ¼ teaspoon fermaid K every 24 hour for next three days.. Aerate and add. (4 additions)
- Ferment for 14-21 days .air-lock flat gravity
- Rack to 5 gal carboy full to the neck.
- Muslin tea bag and 6 inch vanilla bean split and cut into 1 inch sections . (1025 final gravity?)
- Steam the muslin tea bag (first)and put it into the mead. Put airlock back in for 4-5 days. Taste. Leave taste until have the flavor you like and then pull out muslin bag.
- Age till clear 4-5 months.
- Potassam sorbate 1/2t. per gallon to stop fermentation and no bottle bombs. Add when yeast not active… can’t bottle condition with this. - no carbonation
- Cup of priming sugar or ½ honey - for bottle conditioning — carbonation
Drunk Viking boar. Happy Birthday, Alex.
After the resounding success of our trial attempt at mead, we decided to get down to business and ferment five different one-gallon batches.
Step 1: 25 pounds of honey.
We only used about 4lbs per batch, the remaining pound will be added during secondary fermentation.
Step 2. Prepare…
Ginger Peach Mead on Flickr.
