mead, traditional mead
Source: Ross W. Powell (Arcadia@mindlink.bc.ca),
For those looking for a Mead recipe, here is a very basic traditional one
from a book on country wines called Winemaking Month by Month. I have
never made mead, (although I intend to try very soon) so I do not know how
this would turn out.
Ingredients: (for 1 gallon)
- 4 lbs honey (3 lbs. for a dryer Mead)
- 2.5 tsp citric acid
- yeast nutrient
Combine in a sterilized bottle. Cover opening with cling-wrap and keep in
a warm place for about 48 hrs. (until the starter is working vigorously).
When this is ready, place honey in sterilized primary and add 4 pints (2
litres) of boiling water. Let cool to 21 C. (70 F.) and add acid, nutrient
and yeast starter.
Treat as usual for any country wine (racking, bottling, etc.)
Should be allowed to age for two years before it is ready for drinking
This book recommends using a yeast starter;
3 oz (75gm) sugar
tip of a tsp. citric acid
half a pint of water