Mead Recipes
Mead is an alcoholic beverage made with honey and is often referred to as "honey wine". In ancient times, Mead was
very popular in Northern Europe and amongst the Slavs, often produced by monks in monasteries where grapes could not be grown.
Basic Small Mead Recipe
Ingredients:
2-3 cloves
2 sticks cinnamon
2 thin slices ginger
2-4 teaspoons orange peel
2 pounds honey
yeast
1/4 cup vodka or grain alcohol
Mead Brewing Process:
In a 1-gallon pot, simmer cloves (lightly cracked), cinnamon (broken), and ginger. Add orange peel. The amount of orange peel will vary depend- ing on type of honey used. Use less orange peel with orange blossom honey, for example. Simmer. Add water to bring volume to 3 quarts. Return to simmer. Add honey, stirring constantly. Do not boil! Skim off any white scum. If scum is yellow, reduce heat. When no more scum forms, remove from heat, cover pot, and leave overnight. The next day, strain to remove as much spice particles as possible. Pitch yeast. Replace pot cover.
Twelve hours later, rack mead to 1-gallon jug, leaving dregs of yeast. Top off jug, bringing to base of neck. Take a piece of clean paper towel, fold into quarters, and put over mouth of jug. Seal with rubber band. Ferment for 36 hours, replacing paper towel whenever it becomes fouled. Refrigerate 8-12 hours. Rack to new jug and put back in refrigerator for 12 hours. Add 1/4 cup vodka to kill yeast. Rack to fresh jug. Refrigerate 3-4 days. Bottle. (Source: Cher Feinstein)
Quick Mead Recipe
Ingredients:
3 gallons water
5 pounds honey
1/3 cup jasmine tea
1/2 teaspoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
ale yeast
Mead Making Procedure:
Boil water, adding tea and spices. Remove from heat and stir in honey. (Some mead makers boil the honey, skimming the scum as it forms). Cover boiled water, and set aside to cool (this usually takes a long time, so start on the next step). Make a yeast starter solution by boiling a cup of water and a tablespoon or two of honey. Add starter to cooled liquid. Cover and ferment using blow tube or fermentation lock. Rack two or three times to get rid of sediment.
The less honey, the lighter the drink, and the quicker it can be made. 1 pound per gallon is the minimum, 5 pounds per gallon is about the maximum for a sweet dessert wine. This mead is a metheglin because of the tea. The yeast is pitched one day after starting the batch, the crud skimmed about 10 days later, then wait 3 days and rack to second- ary. Wait 2 more weeks and bottle---about 4 weeks from start to finish. (Source: Kevin Karplus)
Sweet Mead Recipe
Ingredients:
5 pounds Honey (Smith's brand)
1 teaspoon Citric Acid
1/4 pint Strong Tea
1 package Champagne Yeast
Yeast Nutrient
Mead Making Process:
Boil 1 quart of water, honey and citric acid for seven minutes. Then the add the tea and boil for five more minutes. The mixture was then added to 48 FL. oz. of cold water in the one gallon jug. The wort was then cooled overnight to 70 degrees. Add yeast and yeast nutrient. Ferment for four months. (Source: Rob Derrick/C. J. Lindberg)
Beer Recipe Auctions
These beer recipe publications may be used freely in the spirit of the Free Software Foundation's "copyleft" policy. The document may be reproduced, stored in any system, and freely distributed through either electronic means or in paper form. It may not, however, be sold for profit (modest fees to cover the expense of making a copy are tolerable). This collection is, provided as-is with absolutely no warranties of any kind whatsoever that the beer will taste good of that it won't make you violently ill.
Basic Small Mead Recipe
Ingredients:
Mead Brewing Process:
In a 1-gallon pot, simmer cloves (lightly cracked), cinnamon (broken), and ginger. Add orange peel. The amount of orange peel will vary depend- ing on type of honey used. Use less orange peel with orange blossom honey, for example. Simmer. Add water to bring volume to 3 quarts. Return to simmer. Add honey, stirring constantly. Do not boil! Skim off any white scum. If scum is yellow, reduce heat. When no more scum forms, remove from heat, cover pot, and leave overnight. The next day, strain to remove as much spice particles as possible. Pitch yeast. Replace pot cover.
Twelve hours later, rack mead to 1-gallon jug, leaving dregs of yeast. Top off jug, bringing to base of neck. Take a piece of clean paper towel, fold into quarters, and put over mouth of jug. Seal with rubber band. Ferment for 36 hours, replacing paper towel whenever it becomes fouled. Refrigerate 8-12 hours. Rack to new jug and put back in refrigerator for 12 hours. Add 1/4 cup vodka to kill yeast. Rack to fresh jug. Refrigerate 3-4 days. Bottle. (Source: Cher Feinstein)
Quick Mead Recipe
Ingredients:
Mead Making Procedure:
Boil water, adding tea and spices. Remove from heat and stir in honey. (Some mead makers boil the honey, skimming the scum as it forms). Cover boiled water, and set aside to cool (this usually takes a long time, so start on the next step). Make a yeast starter solution by boiling a cup of water and a tablespoon or two of honey. Add starter to cooled liquid. Cover and ferment using blow tube or fermentation lock. Rack two or three times to get rid of sediment.
The less honey, the lighter the drink, and the quicker it can be made. 1 pound per gallon is the minimum, 5 pounds per gallon is about the maximum for a sweet dessert wine. This mead is a metheglin because of the tea. The yeast is pitched one day after starting the batch, the crud skimmed about 10 days later, then wait 3 days and rack to second- ary. Wait 2 more weeks and bottle---about 4 weeks from start to finish. (Source: Kevin Karplus)
Sweet Mead Recipe
Ingredients:
Mead Making Process:
Boil 1 quart of water, honey and citric acid for seven minutes. Then the add the tea and boil for five more minutes. The mixture was then added to 48 FL. oz. of cold water in the one gallon jug. The wort was then cooled overnight to 70 degrees. Add yeast and yeast nutrient. Ferment for four months. (Source: Rob Derrick/C. J. Lindberg)
Beer Recipe Auctions
These beer recipe publications may be used freely in the spirit of the Free Software Foundation's "copyleft" policy. The document may be reproduced, stored in any system, and freely distributed through either electronic means or in paper form. It may not, however, be sold for profit (modest fees to cover the expense of making a copy are tolerable). This collection is, provided as-is with absolutely no warranties of any kind whatsoever that the beer will taste good of that it won't make you violently ill.
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