From the HBD Archive
From: ighe@kc.camb.inmet.com (Michael Tighe)
Subject: Re: Homebrew Digest #923 (July 15, 1992)
Date: 1992-07-16 13:47:40 GMT

> From: Mark N. Davis <mndavis@pbhya.PacBell.COM>
> But seriously, as far as I know, there is no one month recipe for mead if
> you plan on using honey (is there any other way?), but if anyone else knows
> of one I'd be very interested to here it.

My standard recipe for mead takes one month to six weeks. It can be adjusted
to take six months for those who choose to wait.

To 5-gallons of cold water, add 12 pounds of honey. Heat till boiling,
remembering to skim off the "skum" while it heats. Once it is boiling,
add about a table-spoon of gresh ginger, sliced thin, and add the peel
of a lemon (or orange). Boil for about 15-20 minutes. Let cool slowly,
preferably in your primary fermentation vat. When cool add yeast.
I prefer mead yeast, but champagne yeast or a general purpose wine yeast
such as a montrachet yeast works fine. It won't start fermenting for at
least a day or three. Once it gets started, it goes slowly. At the three
week (or one month) point, bottle, even though its still fermenting.
Keep the bottles for a week (or three), then refrigerate them (otherwise
you get glass grenades). To quote Sir Kenelhme Digbie (who's recipe this
is) "It will be very quick and sweet" (meaning bubbly/frothy and like a
sweeter beer).

Finess points: the quality and flavor of the honey are important, the
skimming process can't be overdone, and you can vary the spices to your
heart's content! Always refrigerate the bottles for 24 hours before
drinking to get the yeast to settle out (of course). The six-month
version is to leave the primary fermentation till it mostly completes
(usually 2-3 months) then bottle and wait another three-four months -
you usually get a champagne-style drink, dry and bubbly.

Good luck.

Michael Tighe, Intermetrics, Inc., Cambridge, MA 02138 (USA)
email: tighe@inmet.camb.inmet.com phone: 617-661-1840


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