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GotMead...GetHelp...this is the basic truth, giggy method!
Here is a basic Stuctured Fermentation, ingredients for any wine or mead or braggot. You can take any wine recipe and substitute honey 1.3 lb for sugar 1 lb to make a mead or vis versa for wine; add to that a cup of light dry malt or liquid malt to 5 gallon US, for a port or braggot. For additional substitutions, generally speaking these substitute equivalents work:
1# sugar=1.3#honey=1 pint jelly=1 pint jam=1 1/2 lb dried/fresh fruit=500ml grape concentrate at 68 brix. Starting Sg 1.08 (low gravity dry yeast 11%) to 1.16 (high gravity dry yeast, or low gravity sweet yeast). Acid 3.4 minimum for soft taste, or 5 for a little more. Add more sweets/water to adjust Sg. A good yeast chart is to be had from WineMaker Magazine June-July 2006, Vol.9, No.3, details on 36 varieties.
Get GIGGY...let those creative juices flow!
Here is a basic recipe that has worked for me with everything; from rock candy - jelly - honey - dried fruit - can juice:
2-3 lbs Fruit (fresh or dried), berries, flavored syrups, (candy - backsweeten best)
7 pts. water
2-2 1/2 lbs sugar, adjust Sg to 1.08 - 1.16 (dry or sweet yeast determinate)
1/2 - 3 tsp Acid blend, adjust to .50 - .65% (tartaric)
1/2 Pectic Enzyme (not necessary with candy)
1 tsp Nutrient
1 tsp Campden (with rock candy you could omit sulphites - with distilled water and double-boiled candies)
1 pkg Wine yeast (low gravity with fruit or high with candy, sweet or dry)
I have liquified peppermint candy in a double-boiler first, and EC 1118 best. Try peppermint extract and sugar, or fresh mint tea? Add a little white or red concentrate or honey for body, otherwise add 1/2 tsp tannin...just another suggestion. Generally, speaking the higher the Sg the more body. Sg is not Sexy Girl, come on blokes keep it decent for the Ladies.
Put it into a carboy, with airlock (plastic hose with cotton stuffed around the hose in neck of carboy works, bee's wax too) put other end of hose into a jar of saltwater with a little vodka or just vodka and drink after fermentation...waste not...it's all good.
As you can see, I have a lot of fun....bigger batches requires additional expertise, as fermentations generate higher core temperatures; also, some of the essence do not finish tasting quite like there ingredients fresh. Blending is to be mastered...truely a separate ART! Curing those problems wines is the key, another ART in and of itself. Additives are a real go, pinch off some raw bread dough, put a tad of marmite on it, throw it into the 70 degree mix for yeast...it will work. Go for the BRAZZ ring-ring!:launchpoo been there, don that, got video or at least a picture of it for show.
Have fun, enjoy, have a happy Holiday,
Keith & Loretta
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