|
Mead
Apr 20, 2011 15:28:33 GMT -5
Post by Granny Smith on Apr 20, 2011 15:28:33 GMT -5
Mead By Euell Gibbons Yield: 1 gallon
1 gallon Water 4 lb Honey 6 Cloves 2 Sticks cinnamon Juice & peel from one lemon 1 t. dry yeast
In a large nonreactive pot, add the next four ingredients to the gallon of water. Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare. Set aside to cool.
When cooled, add the yeast, dissolved in some of the liquid. Allow to ferment in a cool place - 55 degrees is ideal - until it ceases bubbling and the liquor clears*, then bottle, cap tightly and store in a cool, dark cellar. It should not be used for at least a month, and longer is better.
Mead unlike many other drinks, does not improve with really long aging, so it should be consumed within a year of the time it was made.
*When the wine clears, I siphon it into bottles or jars, using a length of aquarium hose, making sure not to get any of the dregs that are in the bottom of the jar. Dregs are what make wine cloudy.
|
|
|
Mead
Sept 22, 2011 14:16:15 GMT -5
Post by gayla on Sept 22, 2011 14:16:15 GMT -5
will be sure to pass this one to my DH he likes to make this sort of thing .
|
|
|
Mead
Sept 22, 2011 14:24:31 GMT -5
Post by Sheila on Sept 22, 2011 14:24:31 GMT -5
|
|
|
Mead
Sept 24, 2011 22:48:46 GMT -5
Post by Granny Smith on Sept 24, 2011 22:48:46 GMT -5
Sheila, I love both of those sites. People have made wine seem like it's so hard to make, but it's really very simple. You don't need any special equipment or ingredients, like a lot of sites lead you to believe. If you have some kind of sweetening, maybe some fruit or juice (but not necessarily), some yeast (plain bread yeast will do), and water, you have the makings of wine.
|
|
|
Mead
Sept 27, 2011 17:26:50 GMT -5
Post by christy on Sept 27, 2011 17:26:50 GMT -5
I am going to try this as it is the simplest recipe for mead I have ever come across. I have a big batch of crab apple wine going, so I might as well. I have heard from others that brew this stuff...it can take up to 6 months to clear and another 6 for racking. So patience is really needed for mead. One thing to remember when making wines with bread yeast... alcohol kills it off at 14% using wine yeast can get you to 18%. Also if you are making a slightly bubbly wine, like Lambrusco, then you should use champagne yeast. Here is a link to a great forum for this stuff, they also have areas for beer and wine making as well as some cider recipes. forum.northernbrewer.com/viewforum.php?f=8&sid=9bcea27369cb11d4185fc3ea48b33176
|
|
|
Mead
Dec 3, 2011 21:10:44 GMT -5
Post by debi on Dec 3, 2011 21:10:44 GMT -5
my son made this but used apple cider. he brought it up to 160 held it there for a couple of minutes, then made it. HE used wine yeast.
|
|