Takaji at 15:21, 4 October 2017

2017-10-04T15:21:34Z

Nateloaf at 18:33, 20 September 2012

2012-09-20T18:33:36Z

Nateloaf: Created page with "http://www.blue-n-gold.com/halfdan/meadrecp.htm"

2012-03-27T20:40:50Z

Created page with "http://www.blue-n-gold.com/halfdan/meadrecp.htm"

New page

http://www.blue-n-gold.com/halfdan/meadrecp.htm

← Older revision		Revision as of 15:21, 4 October 2017
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		+	[[Category:Meme Cookbook]]
		+
	Ingredients:		Ingredients:
	* 8-10 lbs pure raw honey (for light, delicate Mead)		* 8-10 lbs pure raw honey (for light, delicate Mead)

← Older revision		Revision as of 18:33, 20 September 2012
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−	http://www.blue-n-gold.com/halfdan/meadrecp.htm	+	Ingredients:
		+	* 8-10 lbs pure raw honey (for light, delicate Mead)
		+	* (or) 12-13 " " " " (for medium sweet Mead)
		+	* (or) 15-16 " " " " (for very sweet or alcoholic Mead)
		+	* 4-5 gallons purified spring water (not distilled)
		+	* 3 tsp. yeast nutrient (or 5 tablets)
		+	* 1 tsp. acid blend (combination malic/citric acid)
		+	* 5-7 oz. sliced fresh ginger root (1 finger's length)
		+	* 1/4 tsp. fresh rosemary (optional, as desired)
		+	* 5-6 whole cloves (optional, as desired)
		+	* 1-2 vanilla beans (optional, as desired)
		+	* cinnamon/nutmeg (optional, as desired)
		+	* lime/orange peels (optional, as desired)
		+	* crushed fruit (peaches, strawberries, grapes, etc.)
		+	* 1 tsp. Irish Moss (to clarify Mead)
		+	* 1/2 tsp. clear gelatin (to clarify Mead)
		+	* 1 spotted newt's tail (optional, as desired :)
		+	* 1 packet yeast (champagne or ale yeast)
		+
		+	Preparation:
		+	* Heat spring water 10-15 minutes till boiling.
		+	* Stir in honey, yeast nutrients, acid blend, and spices (rosemary, ginger, vanilla, cinnamon, nutmeg, cloves, lemon peel).
		+	* Boil for another 10-15 minutes, (overcooking removes too much honey flavor), skimming off foam as needed (2 to 3 times during last 15 minutes).
		+	* After 15 minutes, add Irish Moss or clear gelatin to clarify.
		+	* After last skimming, turn off heat, add crushed fruit, and let steep 15-30 minutes while allowing mead to cool and clarify.
		+	* After mead begins to clear, strain off fruit with hand skimmer and pour mead through strainer funnel into 5 gallon glass carboy jug.
		+	* Let cool to room temperature about 24 hours.
		+	* After 24 hours, warm up 1 cup of mead in microwave, stir in 1 packet "Red Star" Champagne, Montrechet, or Epernet yeast (or Ale yeast in order to make mead ale), and let sit for 5-15 minutes to allow yeast to begin to work.
		+	* Add this mead/yeast mixture to carboy jug and swirl around to aerate, thereby adding oxygen to mead/yeast mixture.
		+	* Place run-off tube in stopper of bottle, with other end of tube in large bowl or bottle to capture "blow-off" froth.
		+	* Let mead sit undisturbed 7 days in cool, dark area.
		+	* After initial violent fermenting slows down and mead begins to settle, rack off (siphon off) good mead into clean sterilized jug, leaving all sediment in bottom of first jug.
		+	* Attach airlock to this secondary carboy.
		+	* After 4-6 months, mead will clear.
		+	* During this time, if more sediment forms on bottom, good mead can be racked off again to another clean sterilized jug.
		+	* When bottling, in order to add carbonation, add either 1/4 tsp. white table sugar per 12 oz bottle, or stir in 1/2 to 1 lb raw honey per 5 gallons mead (by first dissolving honey with a small amount of mead or pure water in microwave).
		+
		+	Source: http://www.blue-n-gold.com/halfdan/meadrecp.htm

Technoviking Mead - Revision history

Takaji at 15:21, 4 October 2017

Nateloaf at 18:33, 20 September 2012

Nateloaf: Created page with "http://www.blue-n-gold.com/halfdan/meadrecp.htm"