For those of you that don't know, Mead is a honey based alcoholic drink that has been made for centuries. Today I decided to make a batch up and see how it turns out, there are many ways to make Mead but the recipe I chose seemed the easiest. Making Mead, normally, is a slow and long process. So without further a do I introduce to you: Joe’s Ancient jaffa and Spice Mead A little caveat before we continue. This recipe flies in the face of just about all standard brewing methods used to make consistent and good Meads. It was created by Joe Mattioli to make a fast and tasty drink out of ingredients found in most kitchens. It is therefore perfect for the beginner, which has resulted in it being perhaps the most popular Mead recipe available on the internet. As Joe himself says “It is so simple to make and you can make it without much equipment and with a multitude of variations. This could be a first Mead for the novice as it is almost foolproof. It is a bit unorthodox but it has never failed me or the friends I have shared it with. (snip)...it will be sweet, complex and tasty.” Follow the instructions exactly as provided and you cannot go wrong. If you want to make larger batches, just scale up the recipe keeping all ingredients in the same proportion. 1 gallon batch 3 1/2 lbs (1.58KG) Clover or your choice honey or blend (will finish sweet) 1 Large jaffa (later cut in eights or smaller, rind and all) 1 small handful of raisins (25 if you count but more or less ok) 1 stick of cinnamon 1 whole clove ( or 2 if you like - these are potent critters) optional - a pinch of nutmeg and allspice (very small ) 1 teaspoon of Fleishmann’s bread yeast (now don't get holy on me--- after all this is an ancient mead and that's all we had back then) - ideally use champagne yeast Balance water to one gallon Process: Use a clean 1 gallon carboy/Demi-John Dissolve honey in some warm water and put in Carboy/Demi-John Wash jaffa well to remove any pesticides and slice in eights - add jaffa (you can push them through the opening - rinds included - its ok for this mead - take my word for it - ignore the experts) Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( need room for some foam -- you can top off with more water after the first few days frenzy) Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process. When at room temperature in your kitchen, put in 1 teaspoon of bread yeast. ( No you don't have to rehydrate it first-- the ancients didn't even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)(The yeast can fight for their own territory) Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's - wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while. Racking --- Don't you dare additional feeding --- NO NO More stirring or shaking -- Your not listening, don't touch After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that, you are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (Like in a cabinet), likes a little heat (70-80). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) . If it didn't work out then take up another hobby. Mead is not for you. It is too complicated. If you were successful, which I am 99% certain you will be, then enjoy your mead. When you get ready to make different mead you will probably have to unlearn some of these practices I have taught you, but hey--- This recipe and procedure works with these ingredients so don't knock it. It was your first mead. It was my tenth. Sometimes, even the experts can forget all they know and make good ancient mead. And there you have it. You have made your first Mead. Recipe taken from: http://www.gotmead.com
Nice one b0dyr0ck2006, Damn.... I'm starting to salivate like an old dog after reading that ....Guess what I'm up to this weekend ^-^
I have a quick mead recipe that makes a pretty good 2 week mead for trips out to sea. Whingy's Underway Mead 3lbs honey (orange blossom or whatever you can get) (darker the honey stringer the honey taste) 1.5 gals of water (filtered) 2 whole nutmegs 1 large lemon or 2 small 1 packet of champagne yeast crush nutmegs boil water, nutmegs, honey for 30min skim off any foam (just get what you can out) allow to cool to room temp zest lemon(s) and juice put all in mead mix, stir for 2 minutes the strain into fermenter pitch rehydrated yeast makes one gallon finished mead should clear in 2 to 3 weeks keep out of sunlight and temps between 65to70deg f nice crisp and smooth for long trips out.
Ferment done, racked it off and just waiting for it to settle a little. B Jesus, its strong!! around early 20+%
