Quick Mead
Source of Recipe
virtualspud@yahoo.com
List of Ingredients
7.5 lbs. honey
5 gals. water
3 lemons, quartered
3 oranges, quartered
2 plain teabags (for tannin)
2 T. fresh grated ginger
5 cinnamon sticks
5 cloves
primed ale yeast (take a 16-20 oz. bottle and add
yeast, water, and 1/4 c. sugar, cap and refrigerate at
least a day and less than two weeks) Recipe
Note - Before starting, make sure all your equipment
is sterile.
1. Place teabags, ginger, cinnamon and cloves into a
piece of cheesecloth and tie it closed, making a spice
pouch.
2. Squeeze juice lemons and oranges into large pot and
then drop them in.
3. Add the spice pouch, honey, and half the water (2
1/2 gals.) to pot and bring to a simmer. * Make sure
to stir occasionally so the honey doesn't burn.
4. Remove scum from top of mixture.
5. After 20 min., shut heat and discard fruit and
spices
6. * The other 2 1/2 gals. of water should be in your
6 gal. carboy. Pour into carboy and cap with stopper
and airlock.
7. Because of the low ratio of honey to water, and the
relatively high summer temperature, this should be
done fermenting in a week.
8. Rack it into a smaller carboy, and let sit another
week.
9. Rack it again if you need to. At this point it
should be ready for bottling.
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